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!!!