Homemade ketchup is the best, and it is pretty easy to make. I have made this for years and always make sure to make a little extra every year to give as Christmas gifts.

Homemade ketchup does not contain a lot of salt or many of the other ingredients that are added to the brand names. It is very tasty to use in cooking many of your favorite dishes.

This version is done using a crock pot. I get it started late at night and then let it cook and thicken all night long. Then it is ready to put in the jars first thing in the morning.

Step 1: Ingredients

4-5 quarts tomatoes (approximately)
1 medium onion
3 cloves of garlic
1 jalapeno pepper
1/2 C cider vinegar
1/2 C sugar
1 t salt
1 t pepper
1/2 t paprika
1 cinnamon stick
1 1/2 t ground cloves

Pint and 1/2 pint canning jars and lids.
Did you peel the tomatoes before blending them or leave them on for extra smokiness? This looks like a spectacular recipe. Just wish I hadn't given away our crockpot :-) Thanks so much for your efforts!
<p>I leave them on. But I do blend them very fine. It does add a little smokiness.</p>
How long can this last? Do you need to refrigerate the sauce?
As long as you process the jars (step 5), they will seal. They will last a couple of years this way. You only need to refrigerate the sauce after you open (break the seal) the jar. Because tomatoes are so acidic, you don't need to use a pressure canner. I should have explained that in the instructions.
<p>All home canned products should be used up in a year.</p>
<p>We have eaten home canned pears off Grandma's trees that are twenty five years old and tasted as good as last year's. Sounds you have listened to far too many gubbermint food Nazies lately. </p>
We also ate all of our grandmothers'/aunties canning after several years without any problems. I personally wouldn't throw out any home canned products after a year. Many more complex flavors also develop over time, which is why many cheeses &amp; other foods are aged. And I'm sure this ketchup tastes even more amazing after at least a couple of years 'aging' in the jars.
Well good luck with that...I will stick with the advise my grandma taught me....who was most certainly not a &quot;food nazi&quot; but a woman who knew how to preserve safely the food she put on the table.
<p>As someone who has never done any canning, I would love a little more info on &quot;processing&quot;.</p><p>Can I just use a stock pot for the water bath?</p><p>Isn't there something about putting the lids on loosely while heating?</p><p>Do I need to use actual canning jars/lids, or can I reuse store-bought glass ketchup bottles and salsa jars?</p><p>Anything else to know or be careful of? Thanks!</p>
I would suggest looking at the Ball canning site for correct info.
<p>Yes, you can use a stock pot. You just want to make sure that your jars are completely submersed in the water. My mother always told me to make sure that the water covered the jars by at least 1/4 inch.</p><p>I always put the lids on tightly while heating the jars. Not sure about putting them on loosely.</p><p>You should always use actual canning lids. You can use recycle some jars but I would be cautious. One thing I do is to put the ketchup in a ketchup jar after I have opened it.</p><p>Hope this helps!</p>
Could you tell me how many cups this recipe makes. Thx
Stupid question time! The 4-5 quarts of tomatoes- Is this 4-5 quarts of whole tomatoes (how does one measure this?) or is this 4-5 quarts of tomatoes after they have been broiled and then 'whizzed'? <br>Sorry, silly British question as we tend to do things by weight over here!
I estimate the amount of tomatoes. This is before they are broiled. I pretty much guess at how many tomatoes would fit into 4 or 5 quart jars. It usually works out to be about 20 large tomatoes. I know this isn't precise, but because of size and the amount of juice in the tomatoes, it will vary. I hope this helps.
How critical is the head space of the jar.
The headspace in your jar is pretty important because foods will swell when you process them. If you do not leave enough headspace, the contents can be forced under the lid and your jars will not seal properly. <br> <br>Headspace varies with the type of food you are canning. General guidelines are: <br> <br>1 inch for low-acid foods such as vegetables and meats. <br> <br>1/2 inch for high-acid foods such as fruits and tomatoes. <br> <br>1/4 inch for juices, jams, pickles and relishes (this recipe falls into this category) <br> <br>Hope this helps.
Thanks for the recipe! I made a half batch yesterday, but I think I messed it up. I let it simmer in the crock pot for a really long time, but I didn't feel it had reduced enough so I turned it to low and went to bed . . . got up in the morning and it had gotten too hot. It's a bit burned tasting, but still pretty good! I found that if I mix it about 1:1 with store bought ketchup it's amazing with french fries.
I have actually had that happen before also. Sometimes I think it may have to do with the humidity, because the length of time I simmer it can vary! I just finished my batch for this year and I actually put the crock pot on low and let it simmer all night long and it came out better than ever. Another trick I have used if it seems to runny is to add a can of tomato paste.
The ible says cook this on high for 10 hours. In the comment I'm replying to, you said you simmer it. So should this be on high or simmer?
I think that every crock pot may be different. When I put mine on high, it simmers. But I think many people may need to leave their crock pot on low. (my crock pot is older) The key is for it to be hot enough to reduce quite a bit over about 10 hours. Hope this helps.
Sounds very tasty. <br><br> For us non-yanks, can you confirm that <b>c</b> is <b>cups</b> and that <b>t</b> is <b>teaspoons</b>? (And how much is a &quot;cup&quot; anyway?)
OK HERE GOES:1C = ONE CUP = 8 FLUID OZ, 2/3C= 2/3 CUP = 5 FLUID OZ 1/2C= 1/2 CUP = 4 FLUID OZ 1/3C= 1/3 CUP = 3 FLUID OZ 1/4C=1/4 CUP = 2FLUID OZ T(TBS OR T.)= TABLESPOON= 3t (teaspoons) t(tps OR t) = teaspoon = 1/3 T
A cup is 8 fluid oz
Everyone can agree on the benefits <a href="http://www.cheap-uggs-boots.com/ultra-tall/" rel="nofollow"><strong>UGG Ultra Tall</strong></a> of music lessons for kids. In particular, piano lessons <a href="http://www.cheap-uggs-boots.com/ultra-tall/" rel="nofollow"><strong>Ultra Tall Boots</strong></a> have the most advantages. But, for the young student, music lessons can be a long, difficult undertaking. Parents thus need to do whatever they can to <a href="http://www.cheap-uggs-boots.com/ultra-tall/" rel="nofollow"><strong>Ultra Tall uggs</strong></a> encourage the student and make the experience pleasant. There are a <a href="http://www.cheap-uggs-boots.com/ultra-tall/" rel="nofollow"><strong>ugg 5245</strong></a> variety of things you can do, but one good strategy to start with is to make the student feel important. Create a mental picture <a href="http://www.cheap-uggs-boots.com/ultra-tall/" rel="nofollow"><strong>ugg 5245</strong></a> of their potential musicianship.
Yes, upper case 'C' = cup, lower case 't' = teaspoon 1 C = 236 ml 1 t = 4.93 ml Ketchup sounds pretty good, eh?
Thanks for clarifying!

About This Instructable


173 favorites


Bio: Always looking for interesting "projects" and hacks. I create Halloween props for our home haunt and love finding new ways to create cool props.
More by chiapetrescue: Dress Form and Jewelry Light Mummified Fairy Gorey Eyeballs
Add instructable to: