I know, I know, making my own ketchup is ridiculous. There are several varieties of organic and regular available for unbelievably low prices at my neighborhood grocery store. The fact is, this recipe takes a long time, is a lot of work, and is a bit expensive. But I love ketchup! AND if one of those doomsdayer scenarios ever plays out, I am set. I will make and sell ketchup in exchange for fresh vegetables, meat and personal protection. This is good enough to exchange for all of those things. Trust me. Or don’t – make it yourself and let me know how yours turns out! Adapted from the Ball Complete Book of Home Preserving.
Makes 2.5 pints
6 lbs tomatoes
1 chopped vidalia onion
3 tbs minced garlic
2 chipotle peppers in adobo
3/4 cups apple cider vinegar
1/2 tsp celery salt
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp allspice
1/4 tsp cayenne pepper
1/4 cup sugar
1 tbs pickling or canning salt
1 tbs olive oil
- Heat the olive oil in a large dutch oven over medium high heat. Add onions and garlic and saute until onion is translucent.
- Add quartered tomatoes, chipotle peppers, vinegar, celery salt, cinnamon, cloves, allspice and cayenne and bring to a boil over high heat, stirring frequently. Reduce heat and boil gently for 1 hour.
- Working in batches, puree tomato mixture in a blender until as smooth as possible. Pass through a strainer to remove seeds and any skin that wasn’t pureed.
- Clean out the dutch oven before you add the pureed tomato mixture back into the pot.
- Add the puree to the pot with salt and sugar and cook over medium low heat, stirring occasionally until puree reaches desired consistency. Traditional ketchup consistency takes a LONG time. I cooked mine for about 5 hours and still didn’t hit the 57 varieties stage. You can also do this step in a slow cooker. If you use a slow cooker, set the pot on high and cook without the lid to allow the steam to escape.
- Prepare jars, lids and canner.
- Fill sterilized jars leaving 1/2 inch headspace. Wipe rim, center lid and tighten band to finger-tip tight.
- Process in boiling water for 15 minutes, remove canner lid and process for 5 more minutes.
- Fry up some potatoes and enjoy!