Canning Ketchup





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Published on Jul 15, 2012

Here's how I canned ketchup. I used a couple of juice bottles to see if it would work.

Tomato Ketchup

4 quarts chopped, peeled, cored tomatoes (about 24 large)
1 cup chopped onion (about 1 medium)
1/2 cup chopped sweet red pepper (about 1/2 medium)
1 1/2 tsp. celery seed
1 tsp. whole allspice
1 tsp. mustard seed
1 stick cinnamon
1 cup sugar
1 tbsp. salt
1 tbsp. paprika
1 1/2 cups vinegar

Combine tomatoes, conion and pepper in a large saucepot. Cook until tomatoes are tender. Puree using a food processor or food mill. Cook puree rapidly until thick and reduced by one half. Tie whole spices in a spice bag. Add spice bag, sugar, salt and paprika to tomato mixture. Simmer 25 minutes, stirring frequently. Add vinegar; simmer until thick. As mixture thickens, stir frequently to prevent sticking. Remove spice bag. Ladle hot ketchup into hot jars, leaving 1/4" headspace. Adjust two piece caps. Process 10 minutes in a boiling water canner. Yields 3 pints.

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