Homemade Ketchup
8 C. peeled, seeded tomatoes
1 onion, coarsely chopped
1 Tbsp. pickling spice
1/2 C. sugar
1/2 C. vinegar
1 tsp. salt
Peel tomatoes by placing in boiling water, when skin splits place in hot water to cool. When tomatoes are cool enough to handle, use knife or tomato corer to remove top and slip off skin. Cut tomato in half and squeeze seeds out.
Place prepared tomatoes, onions and pickling spice(tie pickling spice in a piece of cheesecloth if you don’t want chunks in your ketchup) into saucepan. Bring to a boil, turn down heat and simmer stirring occassionally over med-low for about 20 minutes, until onions are tender. Remove from heat.
Puree cooked tomatoes in blender until fine and no onion pieces remain. Place puree in fine mesh strainer over a bowl and drain off tomatoes, leaving a thick pulp in strainer. Set juice aside.
Place puree back into saucepan and add sugar, vinegar and salt. Cook over med. heat for 10 minutes, stirring frequently to prevent scorching, or until desired consistency is reached. Remove from heat.
Store ketchup in a jar in the refrigerator.
*You could also water bath can the ketchup by placing hot ketchup into sterilized jars and boiling for 15 minutes.
*Save the tomato juice that drained off. You can drink it or use it in spaghetti sauce or wherever else you would use tomato juice.
*Freeze or water bath can the leftover juice.
8 C. peeled, seeded tomatoes
1 onion, coarsely chopped
1 Tbsp. pickling spice
1/2 C. sugar
1/2 C. vinegar
1 tsp. salt
Peel tomatoes by placing in boiling water, when skin splits place in hot water to cool. When tomatoes are cool enough to handle, use knife or tomato corer to remove top and slip off skin. Cut tomato in half and squeeze seeds out.
Place prepared tomatoes, onions and pickling spice(tie pickling spice in a piece of cheesecloth if you don’t want chunks in your ketchup) into saucepan. Bring to a boil, turn down heat and simmer stirring occassionally over med-low for about 20 minutes, until onions are tender. Remove from heat.
Puree cooked tomatoes in blender until fine and no onion pieces remain. Place puree in fine mesh strainer over a bowl and drain off tomatoes, leaving a thick pulp in strainer. Set juice aside.
Place puree back into saucepan and add sugar, vinegar and salt. Cook over med. heat for 10 minutes, stirring frequently to prevent scorching, or until desired consistency is reached. Remove from heat.
Store ketchup in a jar in the refrigerator.
*You could also water bath can the ketchup by placing hot ketchup into sterilized jars and boiling for 15 minutes.
*Save the tomato juice that drained off. You can drink it or use it in spaghetti sauce or wherever else you would use tomato juice.
*Freeze or water bath can the leftover juice.
Tomatoes in boiling water
Tomato with split skin
Using tomato corer to remove stem
Slipping of tomato skin
onions and pickling spice
Finished Ketchup--bring on the fries!
2 comments:
This is great! I made ketchup this past summer and it tasted terrible. I'll have to try this. My sister was just asking me about it, too! :) You have a WONDERFUL blog here!
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