Homemade Ketchup

ginger skaggs


My aunt Naomi made this every year. It was always on the table when we had a dish that ketchup could be used on. The first time I ate "storebought" ketchup I did not like it. There is something about homemade anything that is just better.

★★★★★ 1 vote
45 Min
1 Hr 45 Min


1 cup white vinegar
1 1/2 teaspooons whole cloves
1 1/2 teaspoons broken cinnamon sticks
1/2 teaspoon whole allspice
1 teaspoon celery seed
8 pounds ripe tomatoes
1 cup sliced onion
1/4 teaspoon cayenne pepper
1/2 cup sugar
4 teaspoons salt(more or less)


1Combine vinegar, cloves, cinnamon, allspice and celery seed in a saucepan.
2Bring to a boil, then remove from heat.Let vinegar stand to absorb spices.
3Cut tomatoes in quarters.
4Combine onion and cayenne pepper.
5Boil uncovered 20 minutes stirring occasionally to keep it from sticking.
6Press through a sieve.
7Combine sugar and hot tomato juice in a large kettle.
8Cook uncovered, stirring frequently until volume is halved(about 1 hour, 15 minutes)
9Strain vinegar, discard spices.
10Combine salt with spiced vinegar and add to boiling tomato mixture.
11Continue boiling, uncovered, 30 minutes longer or until thick. Stir constantly.
12Pour into hot sterilized jars and seal.

About this Recipe

Course/Dish: Other Sauces