Homemade ketchup takes a while to make, but it is oh so worth it! Slightly tangy, slightly sweet, and lighter than commercial types, this one is a gem. For this recipe, the Romerofamily likes to use Roma or beefsteak tomatoes, depending on what they have available at the time.
MAKES: ABOUT 3 PINT JARS
INGREDIENTS:
- 4 quarts plum tomatoes, peeled, cored, and chopped
- 3/4 cup chopped onions
- 1/2 cup chopped red bell peppers
- 1 1/2 cups cider vinegar
- 1 cup granulated sugar
- 1 tablespoon table salt
- 1 tablespoon paprika
- 1 1/4 teaspoons celery seeds
- 1 teaspoon whole allspice
- 1 teaspoon mustard seeds
- 1 cinnamon stick
INSTRUCTIONS:
- SIMMER THE TOMATO MIXTURE
- In an 8-quart stainless steel stockpot, combine the tomatoes, onions, and bell peppers.
- Bring the mixture to a simmer over medium heat, stirring frequently, and cook until the tomatoes are tender.
- Remove the pot from the heat.
- PURÉE AND COOK THE TOMATO MIXTURE
- Using a food mill, purée the tomato mixture.
- Return the tomato purée to the stockpot and cook over low heat, stirring frequently, until the mixture is thick and reduced by half.
- Stir in the vinegar, sugar, salt, and paprika.
- ADD THE SPICES
- Tie the celery seeds, allspice, mustard seeds, and cinnamon stick in a spice bag or a few layers of cheesecloth.
- Add the spice bag to the tomato mixture.
- Simmer the ketchup, stirring frequently to prevent scorching, until it reaches the desired thickness, 15 to 30 minutes.
- Remove the pot from the heat and remove the spice bag.
- FILL THE JARS
- Ladle the ketchup into hot jars, leaving ½-inch headspace.
- Remove any air bubbles.
- Wipe the jar rims and threads with a clean, damp paper towel.
- Apply hot lids and screw bands.
- PROCESS AND STORE THE JARS
- Process pint jars in a water bath canner for 15 minutes.
- Remove from the water bath canner and let cool for 12 to 24 hours.
- Check the seals and remove the screw bands.
- Store jars in a cool, dry, dark place for up to 1 year
