Homemade Tomato Ketchup
U usually double or triple this and make a few batches, I make some smooth some chunky, make it your favorite way.
READY IN: 1hr 30mins
SERVES: 96
YIELD: 3 half pints
UNITS: US
INGREDIENTS
Nutrition- 4
- 1
- 2
- 2⁄3cup cider vinegar
- 3tablespoons dark brown sugar
- 2teaspoons salt
- 1teaspoon mustard powder
- 1teaspoon ground mace
- 1teaspoon ground cinnamon
- 1⁄2teaspoon ground allspice
- 1⁄2teaspoon freshly-ground black pepper
- 1⁄4teaspoon ground cloves
- 1⁄4teaspoon cayenne
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DIRECTIONS
- Combine all ingredients in a large saucepan.
- Bring to a boil, then reduce heat to moderately-low.
- Simmer, partially covered, for an hour.
- Stir often and be sure ketchup doesn't scorch.
- Adjust seasonings and add more sugar or vinegar if you wish.
- Continue to simmer if not thickened.
- 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.
- The pulp and sauce should be about the consistency of a thick tomato sauce.
- If not, return to the pot over medium heat until thickened.
- The ketchup will thicken further after canning and cooling.
- Cover jars loosely with new, two-piece lids.
- Let jars stand until ketchup cools and lids are slightly indented in center.
- Screw jars tightly closed and store in refrigerator.
- Ketchup will keep well for up to 6 months.
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