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–+ servings
ketchup

Ketchup

Homemade ketchup made from fresh garden tomatoes, vinegar, sugar, salt, and flavorful spices. This tomato ketchup is a delicious way to preserve your summer harvest without high-fructose corn syrup or artificial food additives.

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Prep Time 1 hour
Cook Time 2 hours
Processing time 15 minutes
Total Time 3 hours 15 minutes
Course canning, Condiment, Side Dish
Cuisine American
Servings 11 half pints
Calories 20 kcal

Equipment

Ingredients
 

  • 12½ pounds Fresh Roma tomatoes
  • 2 cups White Vinegar
  • 2 tbsp Canning salt
  • 1 tbsp Allspice
  • 1 tsp Ground cloves
  • 1 tsp Black pepper
  • 6 Garlic cloves, minced
  • 2½ cups Sugar

Instructions
 

  • Preheat the oven to 425℉.
  • Slice the tomatoes in half, remove the core, and roast for 30-40 minutes or until the skins begin to char and pull away from the tomato.
  • Remove the tomatoes from the oven and pull the skins off with a tongs.
  • Place the skinned tomatoes into a blender and blend to a smooth puree.
  • Pour the puree into the stock pot and bring to a simmer over medium heat.
  • Add the vinegar, salt, allspice, ground cloves, pepper, minced garlic, and sugar to the stock pot.
  • Simmer for 2-3 hours or until thickened.
  • To blend to a smooth texture, run the immersion blender through the simmered, thickened ketchup.
  • Fill the water bath and bring to a boil.
  • Wash all the jars, lids, and rings in hot soapy water.
  • Fill the clean, hot jars with ketchup, leaving 1/2 inch headspace. Run the bubble popper through to release any trapped air and adjust the headspace if necessary.
  • Wipe the rims of the jars with a clean paper towel.
  • Place the lids on the jars and tighten the bands fingertip tight.
  • Lower the jars into the water bath, cover, and process for 15 minutes.
  • Remove the jars to a towel lined cutting board and allow to rest for 12 hours before labeling, dating, and storing. If any jars did not seal, refrigerate and use first.

Nutrition

Serving: 1tbspCalories: 20kcal
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