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
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
Puree the tomatoes in a blender. Pour the puree into a crock pot.
Step 3: Prepare all other ingredients
Add the rest of the ingredients.
Step 4: Simmer the ketchup
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
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!