Homemade Ketchup

Recipe makes 16 pint jars

Whatcha Need

• 12 pounds fresh ripe tomatoes
• 2 cups apple cider vinegar
• 2 cups brown sugar
• 2 Tablespoons salt
• 1-1/2 teaspoons onion powder
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground all-spice
• 1/4 teaspoon cayenne pepper
• 2 cans (12-ounces each) tomato paste
• 8 teaspoons Thermflow (or Clear Jel Cook-Type)*

Whatcha Do

1. Trim, quarter, and place tomatoes into a large stockpot. Bring to a boil stirring occasionally.
2. After tomatoes have softened, transfer them to a blender (see notes) and puree. Strain puree through a wire strainer to remove tomato skins and seeds. Reserve 1/2 cup of tomato juice (for thickening). Return the rest to the stockpot and simmer down to about half the liquid (2-3 hours.)
3. Add the vinegar, sugar, spices, and tomato paste; bring to a simmer.
4. Meanwhile, place 8 teaspoons of Thermflo into a bowl. Slowly add the reserved tomato juice, stirring until smooth. Whisk into the simmering tomato ketchup.
5. Ladle ketchup into sterilized jars allowing 1/2-inch headspace. Clean jar rims and place lids and bands on finger tight. Place jars into a large stockpot. Pour hot water in two-thirds up; bring to a boil. Cover and boil for 15 minutes. Turn off heat and remove the lid. Allow jars to sit in the hot water for 5 to 10 minutes before removing.
6. Using a jar lifter, carefully remove jars from pot and allow to set undisturbed on the counter for 24 hours. Lids should seal on their own. At this point you can remove the rings, wipe jars clean, and store in a dark cool place.

Notes:

I. Thermflo and Clear Jel Cook-Type are both modified food starch canning/freezing thickeners. Both are available from Amazon. Cornstarch is not recommended.
II. To sterilize jars, wash them under very hot tap water and place inside down on towels to drain.
III. Lids are correctly sealed if you press down the center of the lid and hear no popping or clicking.