USDA Tomato Ketchup

Gather

Ingredients

• 24 lb ripe tomatoes
• 3 cups chopped onion
• ¾ tsp ground red pepper
• 3 cups cider vinegar (5%)
• 4 tsp whole cloves
• 3 cinnamon sticks
• 1½ tsp whole allspice
• 3 tbsp celery seed
• 1½ cups sugar
• ¼ cup canning salt

Preserve

Instructions

1. 01

   Cook tomatoes, onion, and red pepper until soft; press through a food mill. Reduce by half.

2. 02

   Simmer vinegar with spices in a bag; remove bag and combine vinegar, sugar, and salt with tomato pulp. Cook to desired ketchup consistency.

3. 03

   In a boiling-water canner, fill hot pints with ⅛-inch headspace. Process 15 minutes.
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