How to make ketchup

For years I’ve been making catsup.  It’s a great condiment for adults.  Unfortunately, my kids don’t like it.  So, last year, I decided to go on a quest to make a ketchup that my kids *would* eat.  Over the winter, I bought a book called “Knack Make it easy, Caning, Pickling & Preserving”, by Kimberly Willis  because it had a ketchup recipe in it.  This year, I made it, though, being me, I fudged around with the spices. The original recipe looks like this:

  • 24-25 lbs tomato, skins removed and seeded
  • 8 large bell peppers
  • 6 large onions
  • 9 cups vinegar
  • 9 cups sugar
  • 1/2 cup canning salt

Chop all ingredients (I put mine into the food processor) and add to a pot.  Cook down if you can’t add all the vinegar and sugar in – I reduced mine for several hours before adding all the ingredients.

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Separately, make a bag from cheese cloth and add all your spices to it.  This is a bouquet bag – we want to be able to fish it out when done, the spices will otherwise become too strong for the ketchup.  So, add these together in some cheese cloth, tie the top up and toss the whole lot into the  the pot.

  • 3 tbsp celery seed
  • 3 tbsp dry mustard
  • 1 tsp black pepper
  • 1 tbsp whole cloves
  • 1/2 tsp cinnamon
  • 1/2 tsp garlic powder
  • 1/4 tsp all spice

Now, I found that I didn’t have any celery seed, so I I put 4 ribs of celery into the veg mix.  I also added into 1/2 a tsp caraway and 1/2 a tsp grains of paradise into the bouquet package.

Cook the whole thing down until it’s the consistency you want.  Mine ended up at a thickness much like store-bought.  I did have to cook it forever, though.  It reduced at super low heat for the better part of two days.  You can also put it in a casserole dish and into the oven to reduce – this helps the product to reduce quickly as there’s more surface area.   

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 At the end, I removed the bouquet and put the immersion blender into it and chopped up any leftover seeds.  Between the vinegar and the cooking, the seeds that had survived sorta disintegrated.   Making this was like making applesauce.  A whole house nose experience.  Everyone who came into the house that weekend said “What on earth are you making?!?!  It smells SOOO good!!”

About catfeet1

Mom, canner, reader, sci-fi geek, she who loves car seats
This entry was posted in By Hand, Canning, Gardening, Pantry, Prepping, Veg and tagged , , , , . Bookmark the permalink.

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