Homemade Ketchup
The healthier alternative that tastes just like store bought.
Servings: 12 Pint jars
Equipment
- 1 large pot I used the same one for simmering and water bath canning
- 1 stirring spoon
- 16 pint sized mason jars
- measuring cups and spoons
- immersion blender
Ingredients
- 20-25 lbs Tomatoes I freeze these first and then defrost- it makes it super easy to take the skins off and gets rid of a lot of excess liquid.
- 4 Cups White vinegar
- 1 Cup White sugar
- 1 Cup Brown sugar
- 3 Tbsp Salt
- 1 Tbsp Onion powder
- 1/2 Tsp Cayenne
- 1/2 Tsp Allspice
- 1/2 Tsp Ground cloves
- 1/2 Tsp Ground cinnamon
- 8 Cans Tomato paste 6 oz cans
Instructions
- Freeze tomatoes ahead of time to make skinning a lot easier. Once defrosted, remove the skins and drain the excess liquid.
- Add tomatoes to a pot and bring to warm using a medium heat.
- Add spices and vinegar.
- Use immersion blender to blend until smooth.
- Let simmer on the stove at a medium heat for approximately 3 hours, or until sauce cooks down and becomes thicker.
- Add cans of tomato paste.
- Use immersion blender to blend again until smooth.
- Remove from heat and let cool before placing into jars.