Let’s Talk Homemade Ketchup!
We’re very particular about ketchup. First we don’t want “high fructose corn syrup” to be one of the ingredients. Which is hard to accomplish if you’re not buying organic. Second we want organic ketchup that doesn’t cost an arm and a leg. We want a simple ketchup taste, nothing out of the ordinary so it doesn’t ruin the taste that is expected with french fries or in recipes using ketchup, like a barbecue sauce recipe.
In this recipe we show you how to make a perfect ketchup every time. It’s easy and inexpensive and everyone loves it. This is a small batch – always a good way to start. This recipe makes approximately 12 half pint jars.
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- Large Stainless-Steel Stockpot
- Hand Held Stainless Steel Immersion Blender
- Large Stainless Steel or Wooden Spoon
- Stainless Steel or Wooden Ladle
- Canning Funnel, we recommend stainless steel
- 1/2 Pint Canning Jars, Lids and Rims (this recipe makes approximately twelve 1/2 pint jars)
- Enamel Canning Kettle (a smaller canning kettle can be used with 1/2 pint jars)
- Cotton Tea Towels
3 1/2 pounds fresh Plum Tomatoes (organic and the riper the better)
1/2 cup Raw Organic Sugar or another organic white sugar (“Browner” sugar Creates a Barbecue Sauce flavor)
3/4 cup organic Apple Cider Vinegar
1 tsp Onion Powder
1/8 tsp Mustard Powder
1/4 tsp finely Ground Black Pepper
1 Whole Clove
Place washed tomatoes in a heavy enamel or stainless steel pot and puree with an immersion hand blender until all lumps are gone.
Add the rest of the ingredients, stirring until combined. Bring to a boil, turn on low and cook slowly, stirring often to avoid sticking and burning on the bottom.
When the ketchup has thickened, get your store bought ketchup out and put a tablespoon of it on a saucer and a tablespoon of your homemade ketchup on another saucer to compare thickness. After they sit for a minute, if more clear liquid runs from the dollop of your ketchup than from the dollop of store bought, it needs to cook awhile longer.
When it is the thickness you like remove the whole clove.
Ladle hot ketchup into hot 1/2 pint canning jars, place canning lids and rings on jars as per instructions on the lid box.
Water bath can for 15 minutes.
Take the jars out of canner, carefully set them on the counter close but not touching and cover with a tea towel to protect from draft.
Allow to sit undisturbed over night to assure a good seal.
This recipe seems to cure over time. It tasted a little more like a barbecue sauce at first but cures into a great tasting ketchup in a week or two.