Ketchup Coming Right Up

Have you read the label of your favorite ketchup/catsup bottle?  It looks ok on the surface and for some it’s just fine.  I didn’t like the high fructose corn syrup, corn syrup, “spice”, and “natural flavoring” on the bottle I had.  Plus, it’s getting to be expensive, like most things these days.  So, I set out to try making it myself.  The result?  Good enough to eat.

Recipe:

2 quarts tomato puree (a great way to put those garden tomatoes to use)

1/3 cup sugar

1 1/3 cup vinegar

1 tsp ground allspice

1 tsp cinnamon

1/2 tsp ground cloves

1 1/2 tsp paprika

1 tsp dry ground mustard

1 tsp salt

Combine all ingredients in a large sauce pot.  Cook on low slowly until the consistency desired, stirring frequently to avoid sticking or burning.

If canning, ladle hot ketchup into hot jars leaving 1/4 inch head space. Process 15 minutes in a boiling water canner.

To use:

Just spoon out of the jar.

My family all said they liked it and gave the go ahead to make more.

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2 responses

    • Jill, I am sorry I didn’t put that in there. It’s 15 minutes for pints. The yield is going to depend on how thick you cook yours down to. I left mine more saucy rather then thick and it worked well for us.

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