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Post by Michelle on Jan 15, 2009 12:05:12 GMT -6
Homemade Canned Ketchup
Ingredients tomatoes - 25 lbs 1 c chopped onions 1 clove minced garlic ½ t. cayenne pepper 1 t salt 1 t black pepper 1 c sugar ½ t dry mustard 1/4 t cinnamon 3 T celery seed 3 c. 5% apple cider vinegar
To remove tomato skins, put a few tomatoes at a time into a large pot of boiling water for 30 seconds to 1 minute. Then plunge into ice water. Remove the skins then cut the tomatoes in half. Remove seeds and excess water. Put the tomatoes in a large pot to start simmering. Add all ingredients except celery salt and vinegar to the tomatoes. Tie the celery salt into a cheesecloth bag and place in small pot with the vinegar. Let simmer for 30 minutes while tomatoes cook, adding vinegar as needed so you finish with 3 cups of liquid. Cook the tomatoes for 20-30 minutes on medium heat to make them mushy. Run the cooked mixture through a food mill or sieve. Add the vinegar and cook in crockpot until mixture is the desired thickness. This may take up to 12 hrs. Fill sterilized canning jars to within 1/4 inch to the top and seal lids. Place in canner covered with 1 inch of water. Process at boiling for 35 minutes. Lift jars and allow to cool overnight in a draft free place.
This recipe yields about 4 pint or 8 ounce jars. This recipe can be made in a water bath or pressure canner. These ketchup jars should last up to 12 months.
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