Homemade Tomato Ketchup

Recipe by Dancer
READY IN: 1hr 30mins
SERVES: 96
UNITS: US

INGREDIENTS

Nutrition
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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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