Nothing is tastier than homemade ketchup. The flavours EXPLODE in your mouth leaving your taste buds watering for more. Sweet, tangy and mouth watering , you will never look at store bought ketchup again. This is a recipe I modified from a blog called Local Kitchen, I've been using it for over a year now and my husband and oldest daughter beg me every year to make More, more more. This is a long process, but I guarantee it will be worth all your hard work. 

Since I never seem to make enough ketchup for them & to give some as gifts, this year I got smart and grew 9 tomato plants, but apparently Mother Nature had other plans and I've only recieved 1 small tomato(see arrow below in pic). Luckily, I happened upon a fantastic deal. Now normally, I would reccomend buying  from a farmer's market or atleast local if you can't grow your own. But... I am also a bargin hunter and found a fantastic deal that I just couldn't pass up and it saved ketchup this year! I came upon, "Made in the US, pesticide free on the vine tomatoes" & at 79 cents a pound...  So I purchased 24 pounds costing me only around $20.00

**Please Note: During the canning process(step 7) pic backgrounds vary because I made 2 batches of ketchup, taking pics of what I forgot to take during the first batch. Canning is a fast paced process as you will learn. If you are confused by any pictures, please feel free to ask questions.

Step 1: Important Information on Canning

Before we start, there's a couple of things we should talk about for those of you who have never canned or maybe need a refresher.This recipe requires a bit of work & so,  I do not recommend this for a first time project, unless you are fearless. Please check out the link below if you are new to canning & this is your first time project. I will be going over every step throughly because it is very important to follow safe, santized, up-to-date methods. That being said, lots of people have different methods of preserving. Not all of them are safe and not all are up-to-date methods. If you find a recipe you'd like to try ALWAYS make sure to follow new standards to sanitize & seal the jars. Keep and use the 1st link below to follow new guidelines.
You may tinker with the seasonings, but DO NOT change the vinegar ratio or try & double this recipe. You could alter/lower the PH level and by doing so, allow botulism to grow. For more Information about PH levels, please click on link below.

National Center for Home Food Perservation

<p>Hello, would it work ok to run the tomatoes thru a food strainer first? Thank you</p>
If you don't want that powdery film left on the outside of the jars after processing in the hot water bath, put a couple tablespoons of vinegar in the water. Always wipe the rims of your jars before putting the lids on, whether you touch the rims or not. There could be ketchup on the outside of the jars which will cause your jars not to seal. Listen for those popping sounds. ..that means that your jars are sealing. After 24 hours, do touch the center of the lids . If they are sealed, you will not be able to push them up and down. If you can, leave the rings on the jars. That way you will be able to use the Mason jars as containers until you can find an old ketchup bottle laying around. It doesn't hurt mayonnaise when you use a knife to take that out of the jar, and ketchup has a lot more vinegar and acid from the tomatoes to naturally preserve the batch. Anything with a lot of acid and salt in it you can feel safer about than say if you were canning something like a low acid food like green beans. Thanks for the tutorial. I grew too many grape tomatoes this year and was hoping to find a good ketchup recipe. Happy Canning!
<p>This recipe turned out AMAZING! The tomato flavor really shines. no waxy yucky taste either! I used a mix of Sungold tomatoes with some plum. It turned out wonderfully tart and tangy with just the right texture. This is fantastic on pork!</p>
<p>I love this instructable! thanks so much! I'm going to try this recipe today. A note: Ball jar lids have changed, they are now BPA free and Ball states that the lids should not be boiled. If you want a good way to sterilize jars and lids, I recommend IO Star, a beer equipment sterilizer. I have used it this year with the new lids, and everything is going great! </p>
<p>I am not quite a beginner but am a beginner with catsup. I like your directions, they are concise and well written. </p>
Does one actually need to use 1/2pint or could this be done with 1pint or larger jars??
Gblackheart- I don't recommend using larger jars. I am not sure just how long you can keep opened homemade ketchup in your fridge. We always use an opened jar within a month &amp; have had no problems.I also like to pour the homemade ketchup into an empty, well rinsed store bought ketchup bottle. This helps from contamination(no one sticking/double dipping a knife into the jar). Keeping a huge amount of ketchup that will not be consumed in a timely manner could result in serious health problems. And as always when using homemade jellies, jams, ketchups,etc.. ALWAYS inspect the contents before using each time. Never use anything that smells funny, has mold or is questionable. If you would still like to use larger jars, please check the web for more information before doing so. I hope this has helped

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