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Classic Homemade Tomato Ketchup

Source of Recipe

From "The Pickled Pantry" by Andrea Chesman


Recipe Introduction

"No store-bought flavor here, just old-fashioned goodness. This is what ketchup used to taste like, before Heinz stepped in and retrained our palates."

List of Ingredients

â—¦ 12 cups chopped ripe plum tomatoes (6 pounds)
â—¦ 1 large onion, chopped
â—¦ 1 red bell pepper, diced
â—¦ 1 ¼ cups cider vinegar
â—¦ 2 teaspoons celery seeds
â—¦ 1 ½ teaspoons mustard seeds
â—¦ 2 cinnamon sticks
â—¦ ½ cup honey or firmly packed brown sugar
â—¦ 1 tablespoon pickling or fine sea salt


Recipe

Combine the tomatoes, onion, bell pepper, and cider vinegar in a large saucepan. Bring to a boil, decrease the heat, and simmer for 30 minutes, until soft. Transfer the mixture to a blender in batches and purée until smooth. Return to the saucepan.

Tie together the celery seeds, mustard seeds, and cinnamon sticks in a spice bag. Add the spice bag to the saucepan, along with the honey and salt. Simmer for 20 to 30 minutes, until the ketchup has the desired consistency, stirring frequently to avoid scorching. Remove and discard the spice bag. Ladle the hot ketchup into clean hot half-pint canning jars, leaving â…› inch headspace. Remove any air bubbles and seal.

Process in a boiling water bath for 15 minutes. Let cool undisturbed for 12 hours. Store in a cool, dry place.

Makes 5 half-pints