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Tomato Ketchup

Source of Recipe

From "Blue Ribbon Canning" by Linda J Amendt


Recipe Introduction

"Homemade ketchup takes a while to make, but it is oh so worth it! Slightly tangy, slightly sweet, and lighter than commercial types, this one is a gem. For this recipe, the Romero family likes to use Roma or beefsteak tomatoes, depending on what they have available at the time."

List of Ingredients

â—¦ 4 quarts plum tomatoes, peeled, cored and chopped
â—¦ ¾ cup chopped onions
â—¦ ½ cup chopped red bell peppers
â—¦ 1 ½ cups cider vinegar
â—¦ 1 cup granulated sugar
â—¦ 1 tablespoon table salt
â—¦ 1 tablespoon paprika
â—¦ 1 ¼ teaspoons celery seeds
â—¦ 1 teaspoon whole allspice
â—¦ 1 teaspoon mustard seeds
â—¦ 1 cinnamon stick



Recipe

In an 8-quart stainless steel stockpot, combine the tomatoes, onions, and bell peppers. Bring the mixture to a simmer over medium heat, stirring frequently, and cook until the tomatoes are tender. Remove the pot from the heat.

Using a food mill, purée the tomato mixture. Return the tomato purée to the stockpot and cook over low heat, stirring frequently, until the mixture is thick and reduced by half. Stir in the vinegar, sugar, salt, and paprika.

Tie the celery seeds, allspice, mustard seeds, and cinnamon stick in a spice bag or a few layers of cheesecloth. Add the spice bag to the tomato mixture. Simmer the ketchup, stirring frequently to prevent scorching, until it reaches the desired thickness, 15 to 30 minutes. Remove the pot from the heat and remove the spice bag.

Ladle the ketchup into hot jars, leaving ½ inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.

Process pint jars in a water bath canner for 15 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to one year.

Makes about 3 pint jars