Introduction: Canning Homemade Ketchup
My husband loves this ketchup. He won't have any other kind of ketchup. I found this recipe a couple years ago. It is perfect for preserving tomatoes and tastes so good. I started out with 10 pounds of tomatoes. I cored them and removed the seeds. Then proceeded to follow the steps below. The Tabasco is an important part of the flavoring, so make sure not to skip it. This recipe can also be found at gardengirlrecipes.com.
10 pounds tomatoes, cored and seeded
1 onion, large chopped
3 celery stalks, large diced
1 cups white vinegar
1 cups brown sugar
10 dashes Tabasco
4 teaspoons celery salt
1 teaspoons ground cinnamon
1 teaspoons ground cloves
2½ teaspoons salt
Step 1: Pulse Tomatoes
Pulse the tomatoes in a food processor and set aside.
Step 2: Pulse Onion and Celery
Pulse the onion and celery in the food processor.
Step 3: Combine Pulsed Vegetables and Reduce
Place the pulsed tomatoes, onions and celery in a large pot and reduce by 1/3.
Step 4: Prepare Vinegar Sauce
In a separate pot, combine the vinegar, brown sugar, Tabasco, celery salt, cinnamon, and cloves and bring to a boil.
Step 5: Add Vinegar Sauce
Add the vinegar sauce to the tomato mixture and stir well. Bring to a boil and stir in the salt.
Step 6: Fill Jars and Process in Pressure Canner
Fill the jars with the ketchup, leaving 1½ inch headspace, remove any air bubbles, wipe the rims, add the hot lids/rings, and process in a pressure canner for 15 minutes at 10 lbs. pressure for sea level.
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