Tomato Ketchup — NCHFP
Tested NCHFP boiling-water canning recipe for tomato ketchup.
Ingredients
- 24 lb Ripe tomatoes
- 3 cups Onions chopped
- 3/4 tsp Ground red pepper cayenne
- 3 cups Cider vinegar 5% acidity
- 4 tsp Whole cloves
- 3 sticks Cinnamon crushed
- 1 1/2 tsp Whole allspice
- 3 tbsp Celery seeds
- 1 1/2 cups Sugar
- 1/4 cup Salt
Equipment
- 1 Boiling-water canner For the documented boiling-water process.
- 6 Pint canning jars Yield about 6 pints.
- 6 Two-piece canning lids Use new flat lids and prepare according to manufacturer directions.
- 1 Food mill or sieve For removing tomato skins and seeds.
- 1 Spice bag For whole spices.
Directions
- Wash tomatoes. Dip in boiling water 30–60 seconds or until skins split, then dip in cold water. Slip off skins, remove cores, and quarter.
- Add onions and ground red pepper. Bring to a boil and simmer uncovered 20 minutes. Cover, turn off heat, and let stand 20 minutes.
- Place cloves, cinnamon, allspice, and celery seeds in a spice bag; add to vinegar, bring to a boil, then remove the spice bag.
- Combine spiced vinegar with the tomato mixture and boil about 30 minutes. Press through a food mill or sieve.
- Return to pot, add sugar and salt, and boil gently while stirring frequently until volume is reduced by half or ketchup rounds up on a spoon without separation.
- Fill hot pint jars, leaving 1/8-inch headspace.
- Process pints 15 minutes at 0–1,000 ft, 20 minutes at 1,001–6,000 ft, or 25 minutes above 6,000 ft.
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Recipe Notes
Safety status: tested. Use 5% acidity cider vinegar and tested proportions. Adapted from USDA Complete Guide to Home Canning, revised 2009.
Exact source: https://nchfp.uga.edu/how/can/how-do-i-can-tomatoes/tomato-ketchup/