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Ketchup: Homemade Tomato Ketchup

Source of Recipe

The Well Stocked Pantry


List of Ingredients

10 pounds ripe tomatoes
1 large red (Spanish) onion
1 cup apple cider vinegar
1 cup packed brown sugar
2 tablespoons salt
1 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/4 teaspoon grated nutmeg
1 teaspoon baking soda


Recipe

Finely chop the tomatoes and onion. In a saucepan, cook them over moderate heat for 30 minutes or until soft. Remove from the heat and force the tomato mixture through a strainer. Include as much pulp as possible; mixture will be thin. Pour strained tomato mixture back into the saucepan and reheat. Stir in the vinegar, sugar, salt, spices and baking soda. Simmer for 1 1/2 to 2 hours until thick, stirring occasionally. Ladle the ketchup, through a funnel, into sterilized bottles, label and refrigerate for up to 1 month. Double this recipe ad process in a boiling water bath canner, leaving 1/4" headspace, for 20 minutes for longer term storage. Makes 1 to 1 1 /2 quarts.