Make Your Own Ketchup

Make Your Own Ketchup© iStockphoto/Thinkstock

Got tomatoes? Try this recipe to make your own ketchup.

Ingredients

  • 4 quarts (about 24) ripe tomatoes, peeled, cored, and chopped
  • 1 large yellow onion, chopped
  • 1 large red bell pepper, cored, seeded, and chopped
  • 1 ½ teaspoons celery seed
  • 1 teaspoon mustard seed
  • 1 teaspoon whole allspice
  • 1 stick cinnamon
  • 1 cup firmly packed brown sugar
  • 1 tablespoon salt
  • 1 ½ cups cider vinegar
  • 1 tablespoon paprika

    How to make it 


  • 1

    In a large, nonreactive saucepan or Dutch oven over moderate heat, combine the tomatoes, onion, and red bell pepper, and cook until the vegetables are soft. Using a food mill or a sieve, press the vegetables through to make a puree. Return the vegetable puree to the saucepan.

  • 2

    Over high heat, cook the vegetable puree rapidly until it is thick and the volume is reduced by about half, about 1 hour.

  • 3

    Cut a 4-inch square of cheesecloth. Place the celery seed, mustard seed, allspice, and cinnamon stick in the center, gather up the corners to form a bag, and secure with kitchen string. Add the spice bag, brown sugar, and salt to the tomato mixture. Over low heat, cook the mixture gently for 25 minutes, stirring frequently.

  • 4

    Stir in the cider vinegar and paprika. Continue to cook, stirring frequently, until the mixture is thick.

  • 5

    Spoon the ketchup into 3 hot, sterilized pint jars, leaving a ?-inch space between the top of the ketchup and the rim of the jar. Wipe the rims, cover, and immerse the jars for 10 minutes in water brought slowly to a boil. Cool and test for airtight seals by gently pressing the center of the lid; if the depression in the center holds, the seal is good. If it does not, store in the refrigerator and use immediately. Makes 3 pints.

  • 6

    Label, date, and store in a cool, dark place for up to 1 year; the ketchup will be ready to eat in 1 week. Once a jar has been opened, store the ketchup in the refrigerator.

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