Tomato Ketchup for Canning with Fresh Tomatoes
Michael Hastings: "The Story of a Sauce" Winston-Salem Journal Canned tomatoes cook down to the proper thickness more quickly than fresh. Save this recipe for summer, when fresh tomatoes are available. Recipe adapted from "Complete Guide to Home Canning" by the U.S. Department of Agriculture
- 3 tablespoon(s) celery seeds
- 3 cup(s) chopped onions
- 3 cup(s) cider vinegar (5 percent)
- 3 stick(s) cinnamon, crushed
- 3/4 teaspoon(s) ground red pepper (cayenne)
- 24 pound(s) ripe tomatoes
- 1/4 cup(s) salt
- 1 1/2 cup(s) sugar
- 1 1/2 teaspoon(s) whole allspice
- 4 teaspoon(s) whole cloves
- 1. Wash tomatoes. Dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water. Slip off skins and remove cores.
- 2. Quarter the tomatoes into 4-gallon stockpot or a large kettle. Add onions and red pepper. Bring to a boil and simmer 20 minutes, uncovered.
- 3. Combine spices in a spice bag and add to vinegar in a 2-quart saucepan. Bring to a boil. Cover, turn off heat and hold tomato mixture for 20 minutes.
- 4. Remove spice bag and combine vinegar and tomato mixtures. Boil about 30 minutes.
- 5. Put boiled mixture through a food mill or sieve. Return to pot. Add sugar and salt, boil gently and stir frequently until volume is reduced by half or until mixture rounds up on spoon without separation.
- 6. Fill pint jars, leaving 1/2-inch headspace. Adjust lids and process 15 minutes in a boiling-water canner.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
Only you will be able to view, print, and edit this note.Add Note