There is nothing like canning your own ketchup. No preservatives just homemade goodness fresh from your garden.
Many people have asked about my recipe, so here it is...
Ketchup recipe #1
1 gallon thick tomato juice
2 1/3 c. sugar
2 t. celery seed
1 t. mixed pickling spices (tied in a small piece of cloth)
1 t. cayenne pepper
2 med. onions chopped
1 t. mustard seed
Bring all ingredients to a boil and simmer until half in volume. Remove spice bag. Then add...
1 1/4 c. vinegar
1 t. paprika
1 t. cinnamon
1 1/2 t. salt
Thicken with perma flo or clear jel. For those of you who don't know where to get these, tomato paste will work. I buy mine from the Amish.
This is from an Amish book. I bought a new book this year and there are 3 recipes. This one is the first one that I'm trying. Our family will go through 80-100 quarts of ketchup. It is great on top of meatloaf. This past spring was the first time in 3 years we had to buy ketchup. So this was the first big project with our tomatoes because we didn't want to do that again.
If you have a nesko roaster you could times this recipe by 4 and fill an 18 quart nesko.
Pictures will be coming...it's still cooking as I'm typing this recipe...Mmmmm...does it smell good!!!
Sounds totally awesome. I remember my parents making sweet chili sauce when I was a kid - all the tomatoes and spices cooking. Reading this just brings back some great growing up memories. Thanks Marlene. :)
ReplyDeleteSome day, I hope to try at least ONE of your recipes.
What are the processing steps and what is the yield for the recipe?
ReplyDeleteI hot water bath for about 40 minutes...I got 12 quarts, but I did the recipe times 4.
ReplyDelete