Canning Recipes

Chunky Homemade Tomato Ketchup
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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4 pounds slightly overripe tomatoes -- cored, seeded,
and chopped
1 large onion -- finely chopped
2 garlic cloves -- finely chopped
2/3 cup cider vinegar
3 tablespoons dark brown sugar
2 teaspoons salt
1 teaspoon powdered mustard
1 teaspoon ground mace
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon freshly-ground black pepper
1/2 teaspoon ground cloves
1/4 teaspoon cayenne

Combine all ingredients in a large saucepan. Bring to a boil, then reduce
heat to moderately-low. Simmer, partially covered, for an hour. Stir
often and be sure ketchup doesn't scorch. Adjust seasonings and add more
sugar or vinegar if you wish. Continue to simmer if not thickened.

Pour ketchup into three sterilized half-pint jars, leaving 1/2-inch
headspace. Cover jars loosely with new, two-piece lids. Let jars stand
until ketchup cools and lids are slightly indented in center. Screw jars
tightly closed and store in refrigerator. Ketchup will keep well for up
to 6 months.

This recipe yields 3 half-pints.

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