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How To Make Ketchup From Scratch

Homemade ketchup in a stainless steel pan being stirred.

Ingredients

Scale

Instructions

  1. Quarter 24 pounds of whole tomatoes or use frozen ones that are already cut up*.
  2. 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. The frozen tomatoes in the Mehu-Liisa steamer juicer.
  3. Place the frozen tomatoes in the top of the Mehu-Liisa. The Mehu-Liisa extracting the tomato juice into a pan.
  4. Turn the heat to medium and allow the Menu-Liisa to extract the juice from the pulp.
  5. While the tomatoes are juicing add three cups cider vinegar to a large saucepan. The spices inside a piece of cheesecloth inside the tea ball.
  6. Cut a piece of cheesecloth and put the celery seed (affiliate link) and cloves into it, then tie it up and place it inside a tea ball. The tea ball and cinnamon sticks in the vinegar.
  7. Put the tea ball and the cinnamon sticks into the pan with the vinegar.
  8. Bring to a boil, then remove from heat and cover. The tea ball and cinnamon sticks in a. glass container.
  9. 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.
  10. Place tomatoes into the spiced vinegar, add one teaspoon of cayenne pepper and boil.
  11. Reduce the heat once the mixture begins to boil and cook for thirty minutes.
  12. The mixture should begin to thicken.
  13. Add ¼ cup canning salt (affiliate link) and 1 ½ cups sugar.
  14. Bring to a boil, reduce heat and cook for about 45 minutes. The homemade ketchup really to be canned.
  15. The mixture will reduce by half and be about the consistency of store bought ketchup.
  16. While it is cooking, add garlic powder (affiliate link), chili powder and black pepper (affiliate link) to taste. Some of the homemade ketchup in a blender.
  17. For a smooth ketchup, ladle the mixture into a blender and liquefy it.
  18. To preserve, ladle into hot, sterilized pint jars leaving ½ inch headspace.
  19. Wipe jar rim, place sterilized lids and bands on making sure they are snug.
  20. Process in a cold pack canner (affiliate link) for fifteen minutes, remove canner lid.
  21. Let the jars sit for five minutes, then remove them.
  22. When the jars are completely cooled, check to make sure they are sealed.
  23. If not, use immediately or put on a new lid and reseal.

Notes

Frozen tomatoes that came from my garden.

*I freeze my whole tomatoes in season and then make the ketchup once the gardening season is over using the frozen tomatoes.

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