KETCHUP CANNING RECIPE RECIPES

HOMEMADE KETCHUP | ALLRECIPES

Homemade Ketchup | Allrecipes image

This ketchup does come close to those name brands in terms of taste, texture and color. I've never had a tomato paste-based ketchup that I liked, so I decided to cook down crushed tomatoes instead. By using the slow cooker, we take most of the labor out of the process.

Provided by Chef John

Categories Side Dish Sauces and Condiments

Total Time 12 hours 10 minutes

Prep Time 10 minutes

Cook Time 12 hours 0 minutes

Yield 3 cups

Number Of Ingredients 11

Ingredients

2 (28 ounce) cans peeled ground tomatoes
½ cup water, divided
? cup white sugar
¾ cup distilled white vinegar
1 teaspoon onion powder
½ teaspoon garlic powder
1?¾ teaspoons salt
? teaspoon celery salt
? teaspoon mustard powder
¼ teaspoon finely ground black pepper
1 whole clove

Steps:

Pour ground tomatoes into slow cooker. Swirl 1/4 cup water in each emptied can and pour into slow cooker. Add sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black pepper, cayenne pepper, and whole clove; whisk to combine.
Cook on high, uncovered, until mixture is reduced by half and very thick, 10 to 12 hours. Stir every hour or so.
Smooth the texture of the ketchup using an immersion blender, about 20 seconds.
Ladle the ketchup into a fine strainer and press mixture with the back of a ladle to strain out any skins and seeds.
Transfer the strained ketchup to a bowl. Cool completely before tasting to adjust salt, black pepper, or cayenne pepper.

Nutrition Facts : Calories 16.2 calories, CarbohydrateContent 3.9 g, FiberContent 0.4 g, ProteinContent 0.5 g, SodiumContent 139.1 mg, SugarContent 3.4 g

KETCHUP - HOMEMADE AND TASTY! - CANNING HOMEMADE!

Ketchup - Homemade and Tasty! - Canning Homemade! image

The recipe below is from "The all New Square Foot Gardener Cookbook" that Jennifer made and shared on my Facebook page. I saw the final picture of Jennifer's work and her description of the flavor sold me.

Provided by Canning Homemade

Categories Appetizer

Total Time 70 minutes

Prep Time 10 minutes

Cook Time 60 minutes

Yield 40

Number Of Ingredients 11

Ingredients

4 pounds tomatoes, stem end cut out, quarted, seeds squeezed out (about 16-20 medium tomatoes)
1 or 2 pc. onions, cut into chunks
1 or 2 pc. sweet red bell peppers, cored, deseeded, quartered
1 1/2 cups white or cider vinegar
1 cup brown sugar
2 t salt
2 t dry mustard
1/2 t whole allspice berries
1/2 t whole cloves
Pinch of red pepper flakes or 1 inch segment of dried red pepper
1 pc. cinnamon stick, broken

Steps:

Grind, process or puree the tomatoes, onions, and peppers in a blender or food processor, working in batches.
Pour the mixture into a large pot. Add vinegar, sugar, salt and mustard. Put allspice, cloves, pepper and cinnamon into a clothbag or cheesecloth. Add to the pan.
Bring mixture to a boil over medium heat. Reduce heat to slow and simmer, uncovered, for an hour or until the volume is reduced by half, stirring often.
Cook until the consistency and flavor is where you want.
Remove spice bag and ladle the ketchup into hot jars, leaving 1/2" headspace.
Wipe rims of jars and add hot lids/rings. Process in water bath for 10 minutes.
Makes 2-4 pints

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