This Canned Ketchup Recipe tastes like Heinz ketchup! Homemade ketchup is made from ripe tomatoes, spices, and vinegar. Achieve that perfectly tart and sweet ketchup that is not runny! It gets highly raved and is surprisingly easy! I share all the tips and secrets on how to make creamy ketchup at home easily!
PREPARATION TIME:
Ingredients:
-
-
22 lbs tomatoes (1/2 bushel)
-
4 cups white distilled vinegar
-
3 cups sugar
-
5 Tbsp salt
-
-
1 Tbsp onion powder
-
1/2 tsp cinnamon
-
1/2 tsp ground cloves
-
1/2 tsp all-spice
-
1/2 tsp cayenne pepper
-
46 oz tomato paste
-
1/3 cup Thermflo
- 1.Trim, quarter, and place tomatoes into a large stockpot. Bring to a boil stirring occasionally.
- 2.When tomatoes have softened, either blend with a hand blender or run through a food mill. If using a food mill the skins and seeds can be discarded. Reserve 1 cup of tomato juice (for thickening later.) Simmer down to about half the liquid* (2-3 hours.)
- 3.Add the vinegar, tomato paste, sugar, and spices; bring to a simmer.
- 4.Meanwhile, place 1/3 cup of Thermflo into a bowl. Slowly whisk in the reserved tomato juice and whisk into the simmering tomato ketchup.
- 5.Pour ketchup into jars and place lids and bands on, (don’t screw tightly shut.) Place jars into a large stockpot. Pour hot tap water in at least halfway up. Boil 10 minutes covered from the time the water boils.
- 6.Remove jars with a jar lifter and screw each jar tightly shut using a kitchen towel. Check if the lids are sealed AFTER 24 hours (they need to seal on their own first.)
-
Notes:
- Thermflo is a Canning/Freezing thickener sold in many Mennonite stores. Recipes like BBQ sauce and ketchup can call for it since it thickens sauces nicely. Cook-type Clearjel would be a substitute. Do not substitute cornstarch.
- I own these exact two pots and highly recommend them! 42-quart stockpot for a water bath. And 24-quart stockpot for cooking tomato sauce and other large batches of sauces! They are high-quality pots thanks to my Mennonite friends!
- Notes:
*To sterilize jars I wash them under very hot tap water and place them upside down on towels to drain. They don’t have to be dry to hot pack (fill.)*Simmering time will vary depending on the tomatoes and the temperature of simmering. I simmered over low and used a variety of mostly large tomatoes.*Lids have sealed correctly if you press down the center of the lid and you hear no popping or clicking. It will just feel like the lid vacuumed shut. You can unscrew the bands before placing them on the shelf to re-use them for other recipes.
- *I used 2 cups white sugar and 1 cup brown sugar. Can also do 2 cups honey and 1 cup brown sugar.
Nutrition per serving
Serving: 1quartCalories: 676kcalCarbohydrates: 156gProtein: 18gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 5715mgPotassium: 4630mgFiber: 22gSugar: 128gVitamin A: 12931IUVitamin C: 207mgCalcium: 202mgIron: 8mg
