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Authentic Homemade Ketchup
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Quarter tomatoes, boil then, stirring occasionally until soft, about 30 min. Measure 4 qt into large pot. Add onion, sweet red pepper, celery, garlic, salt, and vinegar. Bring to boil. Put whole spices into cheesecloth. Add to tomato mixture, add the sugars. Cook over medium high heat, stirring often, until the ketchup thickens moderately. Pour into large sieve and drain. Presshard on all veg to extact flavor. Discard pulp and spice bag and strain ketchup again through finer sieve for smoothest possible texture. Taste. Add more salt and sugar if needed. Reheat ketchup, if not thick enough, boil onger, stirring constantly until it mounds up slightly in a spoon. (It will thicken more upon cooling). Ladle into clean hot 1/2 pint or pint jars, leaving 1/2 inch headspace. Wipe the rims, put on two piece lids and fasten the screw bands. Put the jars in a deep kettle 1/2 full of boiling water and add more boiling water to cover the lids by 2 inches. Bring to a hard boil, cover the pot and boil for 10 min for 1/2 pints and 15 min for pints. Remove jars and let cool. Allow the ketchup to mellow at least 2 weeks, better a month, before using.
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