Homemade Ketchup

Karen Bennett

By
@61cupcake

This is the only ketchup my grandmother ever had at her house and it was always soo good!! Now I make it every summer from fresh from the garden tomatoes


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Comments:

Prep:

2 Hr

Cook:

3 Hr

Method:

Canning/Preserving

Ingredients

1 gal
tomatoe juice{prefered homemade}
2 1/2 c
sugar
1 c
vinger
2 Tbsp
salt
1 large
onion grated
1 tsp
cinnamon
1 tsp
ground cloves
1 tsp
allspice, ground
dash
red pepper flakes

SAVE A CUP OF TOMATOE JUICE FOR LATER

1/2 c
corn startch

Directions Step-By-Step

1
Boil the first 9 ingredents for about 2 hours. This shoul almost reduce this by half. I then taste it and see if I want to add more of any of the spices it will depend on your taste. make sure to stir often so it dosen"t burn. make sure your onions are grated very fine picky eaters wont even notice them
2
Now take the juice you saved and add the corn startch. Mix it so there are no lumps. Add to the juice and boil 15 min more. Making sure to stir good so it dont stick and burn on the bottom!
3
I can this in pint jars. Sometime I hot water bath it for about 5 min and sometimes Iam lazy and dont. Either way works fine

About this Recipe

Course/Dish: Dips
Main Ingredient: Vegetable
Regional Style: American