ketchup
By making your own KETCHUP, you can reduce the amount of salt, as well as eliminating additives. Stored tightly covered in the refrigerator, the ketchup will keep well for about two weeks. If you want add 1/2 teaspoon red pepper flakes and 1 tablespoon cocoa powder. this gives it a different taste.
prep time
20 Min
cook time
1 Hr 5 Min
method
Canning/Preserving
yield
Makes 4 pints
Ingredients
- 12 large ripe tomatoes peeled, coared, seeded and chopped
- 2 medium yellow onions chopped fine
- 4 tablespoons dark brown sugar
- 3 - cloves garlic minced
- 1 large or two medium bay leaves
- 1/4 teaspoon celery seed
- 1/4 teaspoon ground allspice
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground cloves
- 1/3 cup cider vinegar
How To Make ketchup
-
Step 1Place tomatoes and onion in a large heavy saucepan. Set over moderate heat and cook, covered stirring often soft about 20 to 25 minutes.
-
Step 2Remove the vegetables, then put them through a food mill back into the saucepan, Discarding any solids left in food mill.
-
Step 3Stir in the brown sugar, garlic, bay leaf, celery seeds, allspice, cinnamon, cloves, and vinegar, and bring to a boil over moderate heat, adjust the heat so that the mixture bubbles gently, then simmer, uncovered stirring often, until it has the consistency of ketchup 35 to 40 minutes. AT THIS POINT REMOVE THE BAY LEAF
-
Step 4Store tightly covered in the refrigerator. Makes about 2 cups.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Tag:
#Quick & Easy
Tag:
#For Kids
Tag:
#Healthy
Tag:
#Heirloom
Category:
Spreads
Ingredient:
Vegetable
Culture:
American
Method:
Canning/Preserving
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