Safety classification
Tested
Testing authority: Bernardin
Safety reviewed: 09/18/2026
Processing details
Altitude adjustment: Use the exact altitude-adjusted schedule in the tested recipe card.
Source & provenance
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Safety classification
Tested recipe. Documented by Bernardin.
Processing details
- Method: Boiling-water
canning ; hot pack - Jar size: 250 or 236 ml jars
- Headspace: 1/2 inch (1 cm)
- Processing: 15 minutes at altitudes up to 1,000 ft (305 m); follow Bernardin’s altitude guidance above that elevation.
Tested/documented source
Bernardin: Fruit of the Vine Ketchup — Bernardin. The primary source and WPRM card remain authoritative.
Preparation timeline
- Prepare the canner, jars, lids, produce, and measured ingredients.
- Cook the complete tested mixture and hot-pack it exactly as directed.
- Process for elevation, wait 5 minutes, then cool upright and undisturbed for 24 hours.
Equipment
- Boiling-water canner with rack
- 250 or 236 ml jars with compatible lids and bands
- Large nonreactive preserving pot
- Jar lifter, funnel, and nonmetallic bubble/headspace tool
Visual method guide
- Prepare ingredients uniformly.
- Cook to the source’s stated stage.
- Hot-pack and maintain 1/2 inch (1 cm).
- Process with jars covered by at least 1 inch (2.5 cm) of boiling water.
Safety essentials
Keep the tested tomato, peach, apple, onion, garlic, honey, vinegar, and spice proportions. Do not reduce the vinegar or increase the low-acid vegetables.
Do not enlarge jar size or shorten processing time. Refrigerate any unsealed jar.
About this recipe
A cooked tomato, peach, apple, onion, honey, vinegar, and spice ketchup.
Before you begin
Read the complete recipe card and source, measure every ingredient, confirm your elevation, and prepare one tested batch at a time.
Altitude-adjusted processing
15 minutes at altitudes up to 1,000 ft (305 m); use Bernardin’s documented adjustment above that elevation.
Maintain a full rolling boil throughout processing.
Fruit of the vine Ketchup — Bernardin
Ingredients
- 4 cups (1000 ml) prepared tomatoes, about 2 lb (1 kg), 8 medium
- 4 cups (1000 ml) chopped peaches, about 2.5 lb (1.1 kg), 8-10 medium
- 2 cups (500 ml) chopped apples, about 4 medium
- 1 cup (250 ml) finely chopped onion
- 3 cloves garlic, minced
- 1 cup (250 ml) liquid honey
- 1/2 cup (125 ml) white vinegar
- 2 tsp (10 ml) dry mustard
- 1 tsp (5 ml) Each: salt, pepper, and ground cloves
- 1/2 tsp (2 ml) ground allspice
- 1/4 tsp (1 ml) cayenne pepper
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
Directions
- Place 4 clean 250 or 236 ml mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use. Preheating Bernardin® lids is not advised.
- The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed.
- Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning. Blanch, peel and chop tomatoes and peaches. Measure 4 cups (1000 ml) each. Peel, core and chop apple; measure 2 cups (500 ml).
- Combine prepared tomatoes, peaches and apples in a large stainless steel saucepan. Heat gently, mashing fruit until juices flow. Add onion and garlic. Bring to a boil, cover and boil gently 10 minutes. Press cooked mixture through a sieve to yield 5 cups (1250 ml).
- Return to saucepan; add honey, vinegar, mustard, salt, pepper, cloves, allspice and cayenne pepper. Bring to a boil; boil gently, stirring occasionally, uncovered, 45 minutes or until desired consistency is reached. Ladle ketchup into a hot jar to within 1/2 inch (1 cm) of top of jar (headspace).
- Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more ketchup. Wipe jar rim removing any food residue. Centre sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner.
- Repeat for remaining ketchup. When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time.
- At altitudes up to 1000 ft (305 m), process -boil filled jars - 15 minutes.* When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
- After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place.
- For best quality, use home canned foods within one year.
- Processing: At altitudes up to 1000 ft (305 m), process -boil filled jars - 15 minutes - 15 minutes.
- Altitude-adjusted processing table: At altitudes up to 1000 ft (305 m), process -boil filled jars - 15 minutes
Recipe Notes
Private Notes
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Tried this recipe?
Share your results how it turned out.Serving suggestions
Serve or use this preserve according to its sweet, savory, and spiced flavor profile.
Frequently asked questions
Can I use a larger jar?
No. Use only the jar sizes documented by Bernardin.
Can I change the formula?
Do not alter the tested formulation for shelf-stable storage.
Recipe context
A cooked tomato, peach, apple, onion, honey, vinegar, and spice ketchup. It is not interchangeable with an unprocessed refrigerator preparation.
Troubleshooting
Seal failure: Refrigerate the jar; do not store it at room temperature.
Spoilage signs: Discard the product without tasting.
Source and provenance
Primary source: Bernardin. Editorial organization changes only; tested directions remain in the WPRM card.