• Fresh Ketchup

    From the Urban Homesteading Is a Way of Life Facebook Page, an excellent recipe for homemade ketchup that has a flavor similar to the store bought stuff, but of course, way yummier!  If you’re not a canner, the excess can also go into the freezer in small jars for you to remove and use up one at a time.

    makes 4.5 pints


    Step 1
    7.5 lbs. ripe tomatoes, peeled and chopped
    2½ cup onion, diced
    5 large garlic cloves, crushed
    5 t black peppercorns
    5 t mustard seeds
    5 allspice berries
    5 whole cloves
    5 t celery seeds
    two 1/2″ cinnamon sticks
    1 tbsp. paprika
    1 t cayenne pepper
    3 fresh Bay leaves

    Step 2
    1 cup of brown sugar
    1 cup of apple cider vinegar
    juice of two large lemons or three medium ones
    1 tbsp sea salt

    step 1 Place all the spices the cinnamon and Bay leaves, Allspice, the cloves, and the peppers into a cheese cloth and tie tightly making a little pouch. Then place all the ingredients into a large stockpot and simmer slowly for about 90 minutes, or until 1/3 of the juices have been evaporated; stir frequently.

    Remove from the heat and allow the mixture to cool.

    Once cooled, take out the Spice pouch (cinnamon and Bay leaves, Allspice, the cloves, and the peppers) before blending it; place the tomato mixture in a food processor or blender and blend on HIGH for about 1 minute; strain the blended mixture through a sieve and into a sauce pan, making sure you have extracted as much juice as possible from the pulp.

    Place the saucepan on a medium heat and add the step 2 ingredients; simmer for about 30 minutes, depending upon the consistency you prefer.

    Once cooked, store in a sterilized jars for up to 3 weeks in the refrigerator, or process for 10 minutes in a water bath canner.

    The 15 pounds of tomatoes made 36 half cup jars.

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