Homemade Ketchup

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey adds sweetness with fewer calories.

apple cider vinegar

🥗Healthier: white vinegar

💰Cheaper: distilled vinegar

White vinegar is more commonly available.

allspice

🥗Healthier: cinnamon

💰Cheaper: mixed spices

Cinnamon can provide a similar warmth.

mustard powder

🥗Healthier: prepared mustard

💰Cheaper: turmeric

Turmeric is a more affordable option.

Chop 3 cups of onions using a medallion chopper.

Add the chopped onions to a roaster oven with 25 pounds of tomatoes.

Turn on the roaster oven to heat up the mixture.

Add 1/4 cup of pickling salt to the tomatoes and onions.

Add 2 cups of raw cane sugar to the mixture.

In a bowl, combine 2 1/3 teaspoons of garlic powder, 1 teaspoon of black pepper, 1/4 teaspoon of celery seed, and 1/2 teaspoon of dry mustard; add to the mixture.

Add 1 1/2 cups of white vinegar and 1 1/2 cups of apple cider vinegar to the mixture.

Stir all ingredients well and cover with a lid, cooking at 250 degrees Fahrenheit.

After cooking on low for several hours, remove the lid and increase the heat to high to boil down the liquid.

Cook on high for about 4 hours until the mixture is thickened.

Blend the mixture using a Ninja blender until smooth, transferring to a stock pot if needed.

Simmer the blended ketchup to reduce it further, adjusting sweetness with additional sugar if necessary.

Add 1 cup of sugar and 1 teaspoon of cayenne pepper to the mixture for flavor.

Prepare jars for canning by taking hot jars out of the pressure canner, using it as a water bath canner.

Fill jars with ketchup, leaving a half-inch headspace, and de-bubble.

Wipe the rim of the jars and place lids on finger tight.

Process jars in the water bath canner for 25 minutes, ensuring there's an inch of water above the jars.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens