Tomato Ketchup
Ah,
wonderful ketchup! I make it very much like I a make a stew.
I throw in whatever comes to mind and is on hand. Ketchup is easy to make
and the taste can be varied depending on your own personal taste. Mine
has the earthy flavor of herbs and a bit of a bite. Adjust yours to your
own taste and enjoy the richness of your own, homemade ketchup while saving a
lot of money by making it yourself.
This recipe
calls for a food mill for which there is no good substitute for separating the
skins, seeds and pulp. The food mill makes it unnecessary to blanch and
peel the tomatoes beforehand. However, if you are using tomatoes that
have or may have been chemically treated then you will want to Blanch
and Peel the fruit.
Note that
the cooking time will vary depending on the liquid content of the tomatoes.
|
Ingredients: |
For Canning 9 Pints: |
Notes: |
||
|
Tomatoes |
21 pounds |
|
||
|
Red Onions |
6 medium |
|
||
|
Green Bell Pepper |
3 |
|
||
|
Garlic |
6 cloves |
|
||
|
Salt |
3 teaspoons |
|
||
|
Pepper |
3 teaspoons |
|
||
|
Cayenne Pepper |
1-1/2 teaspoons |
|
||
|
Cloves |
3/4 teaspoon |
|
||
|
Allspice |
3/4 teaspoon |
|
||
|
Fennel Seed |
1-1/2 teaspoons |
|
||
|
Celery Seed |
1-1/2 teaspoons |
|
||
|
Ground Mustard |
1-1/2 teaspoons |
|
||
|
Fresh Rosemary |
6 Tablespoons |
|
||
|
Fresh Sage |
6 Tablespoons |
|
||
|
Fresh Oregano |
1/4 Cup |
|
||
|
Cider Vinegar |
4-1/2 cups |
|
||
|
Brown Sugar |
3 cups |
|
||
|
|
|
|
||
|
1. Chop and begin stewing tomatoes over medium high heat. |
2. Coarsely chop the onions and bell pepper including the seeds and add them to the tomatoes. Stew for 15 minutes. |
|
||
|
|
|
|
||
|
3.
Add the spices, herbs, vinegar and sugar. You may wish to place the
herbs in cheesecloth or in a tea strainer as shown. Stew for 15 minutes
then remove the herb bag. Stew for another 15 minutes. |
4. Process with a food mill using a medium size disc (approx. 5 mm). 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. |
|
||
|
|
|
|
|
|
Try experimenting by adding a little cinnamon or Worcestershire sauce.
For canning use the following techniques:
Canning using hot pack method with 1/2” of headspace.
Processing with a Water Bath for 30 minutes at 212 degrees. For elevations above 1,000 foot level see Altitude Time Adjustments.
Start to Finish Canning Time: 3-1/2 hours:
Initial Chopping and Stewing of Tomatoes 45 minutes
Chop Onions and Pepper then cook 15 minutes
Add spices, herbs, etc and cook 15 minutes
Remove herbs then additional cooking time 15 minutes
Food Mill 15 minutes
Additional cooking time to thicken 15 minutes
Canning time 30 minutes
Bringing processor to temperature 30 minutes
Processing time 30 minutes
Return to Main Table of
Contents for other recipes and canning information
For
comments and questions please write: webmaster@CanningUSA.COM
© 2004 David G. Blackburn
Canned, Canning, Homecanning, Homecanned, How to Can, How, Principles, Preserving, Homemade, Home, Made, Recipes, Ingredients, Tomato Ketchup, Tomato Catsup