Homemade Tomato Ketchup for Canning

• Vegan
• Gluten free

• Produce

  • 1 cloves Garlic
  • 1 cup Onions
  • 1 Tomatoes

• Baking & Spices

  • 1 tsp Black pepper
  • 1 cup Cane sugar, white or brown
  • 1/2 tsp Cayenne pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 1 cup Apple cider vinegar

Found on commonsensehome.com

Description

Ingredients

• Tomatoes – about 25 lbs paste tomatoes or 30 pounds mixed tomatoes (cherry tomatoes are fine)
• 1 cup onions, finely chopped
• 1 teaspoon salt (optional)
• 1 cloves of garlic, minced
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1 cup cane sugar (white or brown)
• 1 cup apple cider vinegar
• 12 ounces organic tomato paste (no salt added)
• 1/4 + 1/8 cup water (5 tablespoons)
• 1/8 cup whey (or water)
• 2 Tablespoons apple cider vinegar
• 1/4 teaspoon mustard powder
• 1/4 teaspoon cinnamon
• 1/8 teaspoon cloves
• 1/8 teaspoon allspice
• 1/8 teaspoon cayenne
• 1/2 teaspoon salt
• 1/4-1/3 cup maple syrup or honey (You could even add a bit of molasses.)

Directions

• Core and quarter tomatoes and place them in a heavy bottom pot (or pots) or slow cooker on low/medium heat, stirring frequently. Cook until soft and run through a food strainer, food mill or chinois to remove seeds and skins. Return puree to pot and continue cooking tomato puree until volume is roughly 1/4 of original volume. Add remaining ingredients, cook until onion and garlic are soft. Puree with hand blender or food strainer, or leave lumpy – your choice. Cook on low until desired consistency is reached. While the homemade ketchup is cooking down, prepare your canner, jars and lids. Lids should be kept in warm (not boiling) water. Water bath canner should be filled enough to cover your jars with two inches of water. Jars should be sterilized and kept hot. Ladle ketchup into prepared jars, leaving 1/4 inch headspace. Wipe jar rims and threads. Cover with two piece lids. Screw bands until finger tight. Process for 15 minutes in a water bath canner. Turn off heat, remove canner lid, let sit five minutes. Remove from canner and place on kitchen towel on counter top. After jars are cool, check seals. Refrigerate jars (if any) that did not seal and use them first.
• In a medium sized bowl, whisk together all ingredients. Pour sauce into a storage container (such as a pint mason jar). Cover and leave at room temperature for two days. Move to the fridge.

Nutrition