How To Make Ketchup From Homegrown Tomatoes

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar is often less expensive.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar has a milder flavor and potential health benefits, while white vinegar is usually cheaper.

Place frozen tomatoes on a baking sheet to defrost, covered with towels to soak up condensation.

Once squishy, remove the skins from the tomatoes and pour off excess liquid.

Put the peeled tomatoes into a pot.

Cook the tomatoes until they reach a boil, about 20 minutes.

Turn off the heat and let the tomatoes sit for 20 minutes while preparing the vinegar and spices.

Heat 1.5 cups of apple cider vinegar with a few cloves, dried spice bush berries, and a pinch or two of celery salt.

Pour the heated vinegar mixture through a strainer into the tomato mixture and bring it back to a boil.

Boil the mixture for about 30 minutes.

Blend the mixture to make it easier to strain.

Strain the blended mixture through a fine mesh strainer to remove seeds and tomato flesh.

Add 1/8 cup of salt and 2/3 cup of sugar to the strained mixture and bring it to a boil again.

Cook until the ketchup thickens to the desired consistency, about 20-30 minutes.

Fill half pint jelly jars, leaving 1/8 inch headspace from the rim.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary