Name: How To Make Ketchup From Scratch
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Ingredients: 24 pounds tomatoes, fresh or frozen*; 3 cups apple cider vinegar; 1 1/2 cups cane sugar; 1/4 cup canning salt; 3 Tablespoons celery seed; 4 teaspoons whole cloves; 2 whole cinnamon sticks; 1 teaspoon cayenne pepper; garlic powder to taste; chili powder to taste; black pepper to taste

Ingredients

Scale

24 pounds tomatoes, fresh or frozen*
3 cups apple cider vinegar
1 1/2 cups cane sugar
1/4 cup canning salt
3 Tablespoons celery seed
4 teaspoons whole cloves
2 whole cinnamon sticks
1 teaspoon cayenne pepper
garlic powder to taste
chili powder to taste
black pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Quarter 24 pounds of whole tomatoes or use frozen ones that are already cut up*.
If you do not have that many, simply put the tomatoes you have on a scale to find out how many pounds you do have, then do the math to change the rest of the ingredients in the recipe.
Place the frozen tomatoes in the top of the Mehu-Liisa.
Turn the heat to medium and allow the Menu-Liisa to extract the juice from the pulp.
While the tomatoes are juicing add three cups cider vinegar to a large saucepan.
Cut a piece of cheesecloth and put the celery seed and cloves into it, then tie it up and place it inside a tea ball.
Put the tea ball and the cinnamon sticks into the pan with the vinegar.
Bring to a boil, then remove from heat and cover.
Allow this to sit for 25 minutes then pour it into a glass container and allow it to cool. Once it is cool, remove the tea ball and the cinnamon sticks.
Place tomatoes into the spiced vinegar, add one teaspoon of cayenne pepper and boil.
Reduce the heat once the mixture begins to boil and cook for thirty minutes.
The mixture should begin to thicken.
Add ¼ cup canning salt and 1 ½ cups sugar.
Bring to a boil, reduce heat and cook for about 45 minutes.
The mixture will reduce by half and be about the consistency of store bought ketchup.
While it is cooking, add garlic powder, chili powder and black pepper to taste.
For a smooth ketchup, ladle the mixture into a blender and liquefy it.
To preserve, ladle into hot, sterilized pint jars leaving ½ inch headspace.
Wipe jar rim, place sterilized lids and bands on making sure they are snug.
Process in a cold pack canner for fifteen minutes, remove canner lid.
Let the jars sit for five minutes, then remove them.
When the jars are completely cooled, check to make sure they are sealed.
If not, use immediately or put on a new lid and reseal.