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Ketchup: Perfect Tomato Ketchup

Source of Recipe

The Well Stocked Pantry


List of Ingredients

10 pounds ripe tomatoes
2 medium yellow onions
1 cup apple cider vinegar
1 cup packed brown sugar
2 tablespoons salt
1 teaspoon cayenne pepper
1 teaspoon baking soda
2 cinnamon sticks
2 teaspoons whole allspice



Recipe

Check canning jars for cracks or chips, and check closures between jars and lids to insure there's no seepage. Fill jars with boiling water and let stand 10 minutes. Pour off the water and turn jars upside down on clean dish towels to dry. Finely chop the tomatoes and onions, placing them in a saucepan. Simmer tomatoes and onions over low heat for about 30 minutes, or until soft. Remove pan form heat and press the tomato and onion mix through a strainer to make a pulp; mixture will be very thin.

Return to saucepan and stir in vinegar, sugar, salt, cayenne and baking soda. Place cinnamon sticks and allspice in a square of cheesecloth/muslin and tie tightly to seal in. Float spice bag in tomato mixture. Simmer, uncovered, over medium heat for about 2 hrs. Stir occasionally and be careful not to let mixture burn. After 2 hours, remove spice bag. Ladle ketchup through a funnel into the sterilized jars. Cover, label and store in fridge. Recipe will keep for 2-3 months and can be doubled easily. Makes 1 1/2 quarts