This Turned Out Better Than Exepected! Homemade Ketchup Canning Recipe

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.

Pull out 15 lbs of frozen tomatoes from the freezer.

Core and remove skins from the thawed tomatoes as needed.

Place 15 lbs of tomatoes whole into a Dutch oven over medium heat.

Simmer the tomatoes for about 45 minutes to 1 hour.

Chop 1 and 3/4 cups of onions and add them to the pot with the tomatoes.

Continue to simmer for another 30 minutes with the onions.

Set up a food mill over a bowl in the sink.

Run the cooked tomatoes and onions through the food mill to separate the solids from the liquid.

Add the liquid back into the pot.

Measure and add 1 cup of sugar and 1 and 3/4 cups of white vinegar to the pot.

Add 2 and 1/2 tablespoons of salt, 1 and 3/4 teaspoons of garlic powder, 1/2 teaspoon of black pepper, 1/8 teaspoon of ground mustard, 1/8 teaspoon of ground cloves, 1/8 teaspoon of ground allspice, and 1/8 teaspoon of cayenne to the pot.

Bring the mixture to a boil, then reduce to a simmer.

Simmer for at least 2 hours, stirring occasionally, until thickened to desired consistency.

Taste the ketchup and adjust seasoning if necessary, adding more garlic powder and onion powder as needed.

Fill jars with ketchup, leaving 1/2 inch of headspace.

Clean the rims of the jars to ensure proper sealing.

Seal jars with lids and rings, tightening them fingertip tight.

Process the jars in a canner for 15 minutes, adjusting for elevation as necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens