Spicy Homemade Ketchup





Introduction: Spicy Homemade Ketchup

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.

Step 2: Prepare the Tomatoes

Place tomatoes on a baking sheet and broil until the skins begin to turn black. This adds a bit of a smoky flavor to the ketchup.

Puree the tomatoes in a blender. Pour the puree into a crock pot.

Step 3: Prepare All Other Ingredients

Cut onion, jalapeno, and garlic into chunks. Puree in the blender and add to tomatoes in the crock pot.

Add the rest of the ingredients.

Step 4: Simmer the Ketchup

Set your crock pot on high and cook the ketchup for about 10 hrs (allow it to thicken). You can also do this on the stove, but you will need to watch it more closely.

After the ketchup has cooked for a little while, taste and adjust the seasonings to your liking.

Once the ketchup has reduced considerably, you are ready to put it in jars and seal them. The ketchup should be quite thick at this point.

TIP: Don't put the lid of your crock on tightly. Allow the the steam to escape in order for the ketchup to reduce.

Step 5: Can the Ketchup

Sterilize your jars and lids. Once your ketchup has reduced, pour into the jars and put on the lids. Fill the jars to about 1/2 inch from the top and make sure to wipe the rims clean before you put on the lids.

Process the jars of ketchup in a hot water bath for about 15 minutes (bring to a boil and boil for 15 min). Make sure the water covers your jars by at least 1/2 inch.

Once the jars have sealed (you will hear the lids pop), label your jars and you are done!



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    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!

    I leave them on. But I do blend them very fine. It does add a little smokiness.

    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.

    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.

    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 & 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 "food nazi" but a woman who knew how to preserve safely the food she put on the table.

    As someone who has never done any canning, I would love a little more info on "processing".

    Can I just use a stock pot for the water bath?

    Isn't there something about putting the lids on loosely while heating?

    Do I need to use actual canning jars/lids, or can I reuse store-bought glass ketchup bottles and salsa jars?

    Anything else to know or be careful of? Thanks!

    I would suggest looking at the Ball canning site for correct info.