Catsup Aka Ketchup
photo by davianng
- Ready In:
- 3hrs 30mins
- 10 lbs ripe tomatoes, peeled and chopped
- 3 large yellow onions, finely chopped
- 2 red bell peppers or 2 green bell peppers, seeded and chopped
- 3 cloves garlic, peeled and minced
- 3 inches cinnamon sticks, broken in half
- 10 whole black peppercorns
- 7 whole cloves
- 5 whole allspice
- 1 teaspoon whole celery seed
- 3⁄4 cup packed dark brown sugar
- 1 cup white vinegar
- 1 tablespoon salt
- 1 tablespoon paprika
- 1⁄2 teaspoon cayenne pepper
- In a LARGE pot cook tomatoes, onions, peppers and garlic for 30-40 minutes, stirring frequently.
- Puree vegetables in a food processor or run through a food mill.
- Return to pot.
- Tie the seasonings together in a cheesecloth bag and add to the tomato mixture.
- Simmer mixture until reduced by about half, or to desired thickness-remember to STIR FREQUENTLY and watch the heat-this can scorch easily depending on your pot.
- Remove spice bag when desired thickness is reached, and discard.
- Spoon into clean, sterile hot jars leaving 1/4 inch head space.
- Seal and process for 10 minutes at altitudes up to 1000 feet.
- Any higher please consult canning chart or email me.
Questions & Replies
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WOW! You are so right, Diana, I'll never buy store bought Ketchup again. I have to admit, when everything was done and I was putting the hot ketchup into my mason jars, I took a taste or two. I was disappointed that it tasted too much like spaghetti sauce. But then I opened a jar a few weeks later and couldn't believe HOW GOOD IT WAS! It was ketchup, as we like it, but SOOOOOOO MUCH BETTER! Thanks, Diana! Janine from Illinois
absolutely amazing! My first taste of homemade ketchup.. and my first time trying it...It's got a wonderful depth of flavor... I made it exactly as posted... however I may have underestimated my tomatoes as I only got 3 1/2 pints out of it... but I plan on making more... no more store bought for us! thanks for sharing this recipe!
I have been canning a bushel of tomatoes I got dirt cheap at the flea market Sunday, and got down to about a gallon of way too ripe ones. Made your recipe without substitutions of ingredients, just amounts, and got 1 half-pint and 6 quarter-pints. It was my first time using an old Foley food mill, and I'll not do that again! Processor next time! And there will be a next time, for sure. This stuff is awesome! Sweet, tangy and flavorful. Not quite as thick as store bought, but if I'd reduced it any further, there wouldn't have been anything left! I can't wait to have it on a burger! Great recipe, Dib's, thank you!