I recently acquired three big buckets of beautiful Roma tomatoes from a friend’s farm and boy was I excited! I went to work immediately canning tomato sauce but since my pressure canner will only do 7 quarts at a time, I had to do multiple batches over a few days.
I did 12 quarts of tomato sauce with garlic and basil, and five quarts of tomato puree.
By day three with about 15lbs of tomatoes left, I was sick to death of canning tomato sauce. So I decided to try something different. I went searching for some recipes and found one for homemade ketchup. Also hot sauce but I’ll save that for another post.
Now mind you, making homemade ketchup has never been high on my list of things to accomplish before I die. But wow! It was so good, that I may be spoiled for life. We don’t use a ton of it but I do have a four year old and he does love his ketchup and I’d rather serve him what I made myself then the questionable product that I’ve been buying at the store.
If you have some extra tomatoes, it’s worth the effort–it tastes even better than the expensive organic ketchup I recently splurged on! I can’t wait to slather it on my next burger with homemade sweet potato fries! This recipe is adapted from the BHG canning special publication that came out this summer (2011).Print
- 8 lbs tomatoes
- 1/2 cup chopped onion
- 1/4 tsp cayenne pepper
- 3/4 cup sugar
- 1 cup white vinegar
- 1 1/2 inches cinnamon, broken
- 1 1/2 tsp whole cloves
- 1 tsp celery seeds (or celery salt which I did)
- 1 Tbsp salt
- Wash tomatoes and remove stems and cores. Cut into quarters and put in colander over sink to drain. After a few minutes, add tomatoes to an 8 – 10 quart saucepan along with the onions and cayenne pepper. Bring to boil, stirring often and reduce heat to a simmer. Cover and simmer for 15 minutes. Press tomato mixture through a food mill and return to pot. Add sugar. Bring to boil until sugar dissolves and then reduce heat. Cook for about 2 hours until reduced by half–stir occasionally. In a small saucepan, combine vinegar, cinnamon, cloves and celery seeds or celery salt. Bring to boil, remove from heat, and strain out solids. Add to tomato mixture and add salt. Simmer for 30 minutes or until ketchup is desired consistency. Ladle into sterilized half pint jars leaving 1/2 inch headspace. Wipe rims and adjust lids. Process in boiling water canner for 15 minutes. Remove and cool.
- Category: Condiment
- Cuisine: American