Homemade tomato ketchup

Homemade tomato ketchup

Ingredients/Components

• salt
• packed light brown sugar
• finely chopped onions - 2 c
• white vinegar
• mixed pickling spices - 5 Tbsp
• ripe firm tomatoes - 4 lb
• finely chopped fresh red hot chili - 1 Tbsp

How to make homemade tomato ketchup:

In a 6-quart, stainless-steel or enamelled pot, combine all ingredients. Bring to a boil over high heat. Stir until sugar dissolves. Reduce heat to low. Simmer 30 to 40 minutes or until mixture is thick enough to hold its shape in a spoon. Stir often to prevent scorching.

Turn mixture into a food processor fitted with the steel blade. Process until smooth. Cool and refrigerate. Ketchup keeps about 1 month.

If desired, you may pour hot mixture into 4 hot, sterilized, 1/2-pint canning jars. Cap with sterilized lids and rings. Place on a rack in a large canning kettle. Add boiling water until jars are covered with 2 inches of water. Simmer 15 minutes. Remove from water and cool on racks away from draft. Label before storing. Makes 4 (1/2-pint) jars.

Recipe categories: Condiments, etc., Vegetables, Gluten Free.