How to Make Ketchup
Select 18 lb., Remove the skin of the tomatoes., Cut the tomatoes in half and squeeze to remove the juice and seeds. , Scoop out any remaining seeds with your fingers. , Set the tomatoes in a strainer to drain any remaining juice., Simmer the...
Step-by-Step Guide
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Step 1: Select 18 lb.
of Roma tomatoes or 25 lb. of another variety.
Roma tomatoes are a good choice because they have lower water content. -
Step 2: Remove the skin of the tomatoes.
Boil water in a stockpot.
Add a few tomatoes at a time and cook for about a minute.
Dip the tomatoes into a bowl of ice water.
Slide the skins off. ,,, The more liquid you can remove from the tomatoes the faster the ketchup will reach the desired consistency. , It should take about 30 minutes for them to get mushy. ,, Simmer uncovered for 30 minutes. ,,,, If you cook it in a slow cooker set on low heat, it will take about 12 hours with the lid off. ,, If you don't have a pressure canner, you can use a regular canner.,, Push down on the center of the lid and if it doesn't move or make a sound, it's properly sealed., -
Step 3: Cut the tomatoes in half and squeeze to remove the juice and seeds.
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Step 4: Scoop out any remaining seeds with your fingers.
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Step 5: Set the tomatoes in a strainer to drain any remaining juice.
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Step 6: Simmer the tomatoes in an uncovered stockpot with the onion
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Step 7: garlic
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Step 8: cayenne pepper and black pepper.
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Step 9: Wrap the celery seed in a 12-inch square piece of cheesecloth and tie it with a twist tie.
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Step 10: Measure 3 cups of apple cider vinegar into a saucepan and set the cheesecloth into it.
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Step 11: Pour the cooked tomatoes through a food mill and discard the skin and seeds.
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Step 12: Discard the cheesecloth bag with the celery seed.
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Step 13: Pour the vinegar into the tomato mixture.
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Step 14: Thicken the ketchup in a saucepan over medium heat
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Step 15: stirring regularly.
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Step 16: Pour the homemade ketchup into sanitized canning jars and put the lids and rings on.
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Step 17: Place the jars in a stovetop pressure canner and cover with at least an inch of water.
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Step 18: Heat for about 30 minutes at low pressure and then remove the jars with a tongs.
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Step 19: Wait for the jars to cool and check that each lid is properly sealed.
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Step 20: Store or chill the jars of ketchup.
Detailed Guide
of Roma tomatoes or 25 lb. of another variety.
Roma tomatoes are a good choice because they have lower water content.
Boil water in a stockpot.
Add a few tomatoes at a time and cook for about a minute.
Dip the tomatoes into a bowl of ice water.
Slide the skins off. ,,, The more liquid you can remove from the tomatoes the faster the ketchup will reach the desired consistency. , It should take about 30 minutes for them to get mushy. ,, Simmer uncovered for 30 minutes. ,,,, If you cook it in a slow cooker set on low heat, it will take about 12 hours with the lid off. ,, If you don't have a pressure canner, you can use a regular canner.,, Push down on the center of the lid and if it doesn't move or make a sound, it's properly sealed.,
About the Author
Cynthia Martin
Writer and educator with a focus on practical home improvement knowledge.
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