Homemade Tomato Ketchup
Makes about 2 pints
Making homemade ketchup is another great way to use an abundance of tomatoes from the garden. This recipe is very good and you can adjust the salt, sugar and spices to taste, but keep the amount of vinegar the same. The recipe can be made in any amount. If canning is not your thing, freeze in appropriate amounts or make a small batch and refrigerate for several weeks.
- 1 cup white vinegar, at least 5% acidity
- 1-1/2 teaspoons whole cloves
- 1-1/2 teaspoons coarsely broken cinnamon sticks
- 1 teaspoon celery seed
- 8 pounds ripe tomatoes, core removed and quartered
- 1 cup chopped onion
- 1/2 teaspoon cayenne pepper
- 1/2 to 3/4 cup granulated sugar
- 3 to 4 teaspoons coarse salt
Place the vinegar, cloves, cinnamon and celery seed in a saucepan. (Spices can be tied in cheesecloth to eliminate straining later.) Bring to a boil; remove from heat and let stand until needed.
Place the tomatoes, onions and cayenne pepper in a large pot. Bring to a boil and cook, covered, for 20 minutes. Add the strained vinegar and cook another 30 minutes. Pass the tomato mixture through a food mill or fine strainer to remove peels and seeds. Return to the pot. Add the sugar and salt. Cook until the sauce has reduced by half and is thick, stirring often, about 30 minutes. Fill pint jars, leaving 1/8-inch headspace. Adjust lids and process in a boiling water canner for 15 minutes at an altitude up to 1,000 feet, 20 minutes from 1,000 - 6,000 feet. (Processing times are based on guidelines provided by the USDA National Food Safety Database.) Excess ketchup that does not fill a jar should be refrigerated.