Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Homemade Tomato Ketchup Recipe
    Lost? Site Map

    Homemade Tomato Ketchup

    Homemade Tomato Ketchup. Photo by ladyinred

    1/4 Photos of Homemade Tomato Ketchup

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    Dancer^'s Note:

    U usually double or triple this and make a few batches, I make some smooth some chunky, make it your favorite way.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 96

    Yield:

    half pi ...

    Units: US | Metric

    Directions:

    1. 1
      Combine all ingredients in a large saucepan.
    2. 2
      Bring to a boil, then reduce heat to moderately-low.
    3. 3
      Simmer, partially covered, for an hour.
    4. 4
      Stir often and be sure ketchup doesn't scorch.
    5. 5
      Adjust seasonings and add more sugar or vinegar if you wish.
    6. 6
      Continue to simmer if not thickened.
    7. 7
      Process with a food mill using a medium size disc (approx. 5 mm). Pour ketchup into three sterilized half-pint jars, leaving 1/2-inch headspace.
    8. 8
      The pulp and sauce should be about the consistency of a thick tomato sauce.
    9. 9
      If not, return to the pot over medium heat until thickened.
    10. 10
      The ketchup will thicken further after canning and cooling.
    11. 11
      Cover jars loosely with new, two-piece lids.
    12. 12
      Let jars stand until ketchup cools and lids are slightly indented in center.
    13. 13
      Screw jars tightly closed and store in refrigerator.
    14. 14
      Ketchup will keep well for up to 6 months.

    Browse Our Top Savory Sauces Recipes

    Ratings & Reviews:

    • on August 18, 2006

      45

      I made this when tomatoes were on sale this summer. Had to halve the amount of spices and vinegar but otherwise an excellent recipe turned out a great ketchup which my family will enjoy eating this year.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Homemade Tomato Ketchup

    Serving Size: 1 (22 g)

    Servings Per Recipe: 96

    Amount Per Serving
    % Daily Value
    Calories 6.5
     
    Calories from Fat 0
    28%
    Total Fat 0.0 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 49.7 mg
    2%
    Total Carbohydrate 1.4 g
    0%
    Dietary Fiber 0.2 g
    1%
    Sugars 0.9 g
    3%
    Protein 0.2 g
    0%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites