How To Make Homemade Ketchup From Fresh Tomatoes | Step by step tutorial | Delicious!

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.

Rinse off the tomatoes.

Use paste tomatoes for less juice and quicker thickening.

Core the tomatoes and cut them into four to six pieces.

Put the cut tomatoes into a giant pot.

Cover and simmer the tomatoes for about 20 minutes, stirring every couple of minutes to prevent sticking.

After cooking, use a food mill to separate the seeds and skins from the juice and pulp.

Bring the tomato juice and pulp to a boil.

Simmer until it thickens, which may take 30 minutes to a couple of hours depending on the tomatoes used.

After about an hour and a half, check for the right consistency, which should be thick like tomato sauce.

Combine the thickened tomato sauce with brown sugar, apple cider vinegar, salt, onion powder, and garlic powder.

Estimate the amount of tomato sauce (aim for 3 cups) and adjust the other ingredients accordingly, doubling or tripling as needed.

Mix well and bring back to a boil.

Simmer for about 15 more minutes after boiling to thicken further if necessary.

Prepare for canning by boiling a giant pot of water.

Sterilize jars in the oven at 250°F for 10 minutes and soak lids in boiling water.

Wipe the jars, add lids and bands, and prepare for water bath canning.

Water bath can pints for 35 minutes or quarts for 40 minutes, ensuring the water returns to a boil before starting the timer.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

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