HOMEMADE TOMATO KETCHUP

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Homemade Tomato Ketchup image

Nothing tastes better then homemade ketchup on a grilled burger. With all the gardening plans coming up, I thought this would be a good time to post this recipe. Very easy to do.

Provided by Karen From Colorado

Categories     Vegetable

Time 4h

Yield 2 Pints

Number Of Ingredients 9

1 cup white vinegar
1 1/2 cinnamon sticks, broken
1 1/2 teaspoons whole cloves
1 teaspoon celery seed
8 lbs tomatoes (24 medium)
1 medium onion, chopped (1/2 cup)
1/4 teaspoon cayenne
1 cup sugar
1/4 teaspoon salt

Steps:

  • Mix the first 4 ingredients in a saucepan.
  • Cover and bring to boil.
  • Remove from heat and let stand.
  • Wash, core, and quarter tomatoes.
  • Drain in a colander, discarding liquid.
  • Place tomatoes in a large pot.
  • Add onion and cayenne.
  • Bring to boiling.
  • Cook for 15 minutes, stirring often.
  • Put mixture through a food mill; discard seeds and skins.
  • Add sugar to the tomato juice.
  • Bring to boil and simmer for 1 1/2 to 2 hours or until reduced by half (measure depth with a ruler from start to finish).
  • Strain vinegar mixture into tomatoes, discarding spices.
  • Add salt.
  • Simmer for about 30 minutes or until it reaches desired consistency, stirring often.
  • Water Bath Canning-------------.
  • Prepare ketchup as above.
  • Pour hot ketchup into hot, clean pint jars, leaving a 1/2 inch head space.
  • Wipe jar rims clean.
  • Adjust lids.
  • Process in boiling water bath for 10 minutes (start timing when water boils).

Nutrition Facts : Calories 770.5, Fat 4.2, SaturatedFat 0.9, Sodium 393.6, Carbohydrate 179.1, Fiber 23.1, Sugar 150.6, Protein 16.8

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