Description
Make your own delicious homemade tomato ketchup.
Ingredients
Scale
- 6 pounds ripe tomatoes, cored and quartered
- 2 cups chopped onion
- 1 cup chopped celery
- 1 cup chopped green bell pepper
- 2 cloves garlic, minced
- 1 1/2 cups white vinegar
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 tablespoon salt
- 1 teaspoon ground mustard
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
Instructions
- Combine tomatoes, onion, celery, green pepper, and garlic in a large pot. Bring to a boil. Reduce heat and simmer for 30 minutes, or until vegetables are tender.
- Press mixture through a food mill or fine-mesh sieve to remove skins and seeds.
- Return purée to the pot. Stir in vinegar, brown sugar, granulated sugar, salt, ground mustard, cinnamon, cloves, and allspice.
- Bring to a boil. Reduce heat and simmer, stirring occasionally, for 1 1/2 to 2 hours, or until thickened to desired consistency.
- Pour hot ketchup into sterilized jars, leaving 1/2 inch of headspace. Wipe rims clean and secure lids.
- Process jars in a boiling water canner for 15 minutes.
- Let jars cool completely on a wire rack. Check seals before storing.
Notes
- Use ripe, flavorful tomatoes for the best results.
- Adjust sugar and vinegar to your taste.
- For a spicier ketchup, add a pinch of cayenne pepper or red pepper flakes.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Condiment
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 20
- Sugar: 4g
- Sodium: 120mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: tomato ketchup, homemade ketchup, ketchup recipe, canning ketchup