Living at My Farmhouse: January 2025

Thursday, January 30, 2025

Homemade Condiments

Homemade Canned Ketchup

Ingredients:

- 12 lbs ripe tomatoes, cored and quartered

- 2 cups chopped onions

- 1 1/2 cups apple cider vinegar

- 1 cup packed brown sugar

- 1 tablespoon salt

- 1 teaspoon ground allspice

- 1 teaspoon cinnamon

- 1 teaspoon mustard powder

- 1/2 teaspoon ground cloves

- 1/2 teaspoon cayenne pepper

Directions:

1. Prepare the tomatoes: In a large non-reactive pot, combine the quartered tomatoes and chopped onions. Heat over medium heat until it simmers, cooking for about 30 minutes until the tomatoes are soft.

2. Blend the mixture: Use a blender or food processor to puree the tomato and onion mixture until smooth. Strain the puree through a fine-mesh sieve to remove seeds and skins, pressing down to extract all the liquid.

3. Cook the ketchup: Pour the strained liquid back into the pot. Add the apple cider vinegar, brown sugar, salt, allspice, cinnamon, mustard powder, cloves, and cayenne pepper. Bring the mixture to a boil, then reduce the heat and let it simmer, stirring occasionally, until it thickens. This should take about 2-3 hours.

4. Can the ketchup: Ladle the hot ketchup into sterilized jars, leaving about 1/2 inch of headspace at the top. Wipe the rims of the jars clean, place the lids and rings on top, and process the jars in a boiling water bath for 15 minutes.

5. Cool and store: Carefully remove the jars from the water bath and let them cool completely. Check that the seals are tight, label the jars, and store them in a cool, dark place.

Prep Time: 30 minutes

Cooking Time: 3 hours

Total Time: 3 hours 30 minutes

Servings: Makes about 6-7 pints of ketchup

Tips:

- Feel free to adjust the spices to match your taste.

- Ensure you follow proper canning procedures for safe storage.

Enjoy your homemade ketchup!

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