Delicious homemade ketchup using home grown tomatoes.
Ingredients
3 Tbs. dried celery leaf or celery seeds
4 tsp. whole cloves
2 cinnamon sticks, broken
1½ tsp. whole allspice
3 cups cider vinegar
24 lbs. tomatoes
3 cups chopped onion
½ tsp. cayenne pepper
1½ cups sugar
¼ cup pickling/canning salt
Instructions
Using a jelly bag or a section of cheesecloth, make a spice bag by tying up the dried celery, cloves, cinnamon sticks, and allspice. Place the spice bag into a stainless steel saucepan with the cider vinegar and bring to a boil over high heat; remove from heat and allow to sit for 25 minutes. Remove the spice bag after the resting period.
Tomatoes:
Option 1: If you have a Sauce Master or similar machine, simply quarter your tomatoes and run them through and put them in a heavy stainless steel pot along with the onions and cayenne pepper. Gently boil for 10- 15 minutes. Add vinegar and boil 15-20 minutes. Be sure to stir frequently to avoid scorching.
Option 2: Blanche, peel, core, and quarter tomatoes. Add them to a heavy stainless steel pot along with the onions and cayenne pepper. Boil gently for 20 minutes; add vinegar and boil gently for 30 minutes until tomatoes & onions are softened. Be sure to stir frequently to avoid scorching.
Using a sieve or a food mill placed over a bowl, press the tomato mixture through. Discard the solids.
Pour the liquid back into your stainless steel pot. Add the sugar and salt. Stirring occasionally, bring the mixture to a boil. Reduce heat and boil gently until reduced by half. This will take 2- 3 hours. Be sure to stir frequently.
Ladle into hot jars leaving ½ inch headspace. Affix lids and bands and process in a water bath canner for 15 minutes. Remove to wire racks or layers of towels to cool. Store in a cool, dry, dark place.
Recipe by Yellow Birch Hobby Farm at https://www.yellowbirchhobbyfarm.com/homemade-ketchup/