Cookbook:Homemade Ketchup
| Homemade Ketchup | |
|---|---|
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| Category | Sauce recipes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Ingredients
[edit | edit source]- 8 quarts (950 ml) ripe tomatoes
- ½ cup (120 g) white granulated sugar
- 2 tablespoons dry mustard
- 1 tablespoon ground allspice
- 2 cups cider vinegar
- 3 tablespoons salt
- 1 tablespoon black pepper
- 1 teaspoon ground cloves
Procedure
[edit | edit source]- Scald tomatoes, and press through a coarse sieve to remove seeds and skins. Let cool.
- Measure out 1 gallon (3.8 litres) of tomato pulp, and combine with the remaining ingredients. Let simmer slowly for 3 hours.
- Pour hot ketchup into hot sterilized 1-pint jars and seal. Process for 15 minutes in boiling water bath.
Notes, tips, and variations
[edit | edit source]- For the canning process, add 5 minutes boiling time for altitudes from 1,001–6,000 feet (300–1800 metres), and another 5 minutes if over 6,000 feet (1800 metres).