I can't wait till I have tomatoes so that I can try this. DH's mom always made her own ketchup but I didn't know how and was worried about trying it. This looks easy enough though so I am way excited. Thanks for the recipe!!
"Everything is ok in the end. If its not ok then its not the end."
current weight: 203.0
Fitness Minutes: (97,171) Posts: 3,669 3/29/09 11:47 P
I used to make my own until I found the Trader Joe's. Here's the recipe I used:
Tomato Ketchup 12 pounds ripe tomatoes (this worked out to about 6-8 quarts, once peeled and seeded) 1 1/2 cups chopped onions 1/4 teaspoon ground red pepper (cayenne) 1 1/2 cups cider vinegar (whoops, I ran out and used half white vinegar. It turned out fine) 2 teaspoons cloves (whole or ground, doesn't matter) 3/4 tsp cinnamon 3/4 teaspoon whole allspice 1 heaping Tablespoon celery seeds 3/4 cups sugar 2 Tablespoons salt
Yields 4 pints
Wash tomatoes. Dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water. Slip off skins and remove cores. If desired, squeeze out seeds. [unfortunately, this is where most of the lycopene is...but doing this will significantly reduce processing time, as it takes a LONG time to cook the water out of tomatoes]
Quarter tomatoes into a stock pot or a large kettle. Add onions and red pepper. Bring to boil and simmer 20 minutes, uncovered. Cover, turn off heat, and let stand for 20 minutes.
Combine spices in a spice bag [if you don't have cheesecloth, a coffee filter works just fine!] and add to vinegar in a 1-quart saucepan. Bring to a boil. Remove spice bag and combine vinegar and tomato mixture. Boil about 30 minutes. Put boiled mixture through a food mill or sieve. Return to pot. Add sugar and salt, boil gently, and stir frequently until volume is reduced by one-half or until mixture rounds up on spoon without separation.
To can...Fill pint jars, leaving 1/8-inch headspace. Adjust lids and process in a hot-water bath [boiling water that covers the top of the jars by 1-2"] for 15-20 minutes.
What would you attempt to do if you knew you could not fail? --Dr. Robert Schuller
I buy mine from Trader Joes for $1.79 for a 16 ounce bottle. I make chili sauce which is very similar but chunky. Here's a recipe.
24 tomatoes, peeled 3 green bell peppers 3 red bell peppers 3 onions 3 cups sugar 3 cups apple cider vinegar 1 Tbls cinnamon 1 Tbls mustard seed 1 Tbls celery seed 4 Tbls salt
Grind onions, peppers and tomatoes coursely. Place all ingredients into a large kettle and cook on low to medium heat for about 3 hours until very thick. When nearly done, prepare 8 pint jars for water bath processing. Process for 15 minutes. Once removed from the water bath make sure the seals "pop" then they can be cooled and stored on the shelf for up to one year.
*note- I also make a spicy version of this by adding a few jalapenos to the mix and then canning in half pint jars. This makes a great starter for sloppy joes or taco salad.
current weight: 223.0
Fitness Minutes: (18,870) Posts: 684 3/25/09 5:48 P
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