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!

Comments

[cimalt]

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'?
Sorry, silly British question as we tend to do things by weight over here!

[chiapetrescue]

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.

[cimalt]

Thanks.

[rockyman]

How critical is the head space of the jar.

[chiapetrescue]

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.

Headspace varies with the type of food you are canning. General guidelines are:

1 inch for low-acid foods such as vegetables and meats.

1/2 inch for high-acid foods such as fruits and tomatoes.

1/4 inch for juices, jams, pickles and relishes (this recipe falls into this category)

Hope this helps.

[depotdevoid]

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.

[chiapetrescue]

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.

[TheShabz]

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?

[chiapetrescue]

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.

[Kiteman]

Sounds very tasty.

For us non-yanks, can you confirm that c is cups and that t is teaspoons? (And how much is a "cup" anyway?)

[mfloyd1954]

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

[flashmahn]

A cup is 8 fluid oz

[mlmccauley]

Yes, upper case 'C' = cup, lower case 't' = teaspoon 1 C = 236 ml 1 t = 4.93 ml Ketchup sounds pretty good, eh?

[chiapetrescue]

Thanks for clarifying!

[pingeee]

How long can this last? Do you need to refrigerate the sauce?

[chiapetrescue]

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.