Post by Loupy on Jun 21, 2014 13:12:31 GMT -7
Homemade Tomato Ketchup for Canning
From: Melissa @ www.commonsensehome.com/
Makes around 9 cups for me when I cook it to the thickness we like.
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
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, or cook down until volume is roughly half of original volume and then run through food strainer, food mill or chinois.
As I mentioned, I usually make this while working on other things, so I do my straining when time allows.
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.
I run mine through the dishwasher.
Some people heat them in their canning water or in a warm oven.
Ladle into prepared jars, leaving 1/4 inch headspace.
Wipe jar rims and threads.
Cover with two piece lids.
Screw bands until finger tight.
(Air exits from above the food during processing to leave a vacuum behind, and the vacuum creates the final seal, not you. Just FYI to those who are new to this.)
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.
From: Melissa @ www.commonsensehome.com/
Makes around 9 cups for me when I cook it to the thickness we like.
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
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, or cook down until volume is roughly half of original volume and then run through food strainer, food mill or chinois.
As I mentioned, I usually make this while working on other things, so I do my straining when time allows.
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.
I run mine through the dishwasher.
Some people heat them in their canning water or in a warm oven.
Ladle into prepared jars, leaving 1/4 inch headspace.
Wipe jar rims and threads.
Cover with two piece lids.
Screw bands until finger tight.
(Air exits from above the food during processing to leave a vacuum behind, and the vacuum creates the final seal, not you. Just FYI to those who are new to this.)
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.
