I’m not sure how “easy” this is, but this recipe from The Big Book of Preserving the Harvest: 150 Recipes for Freezing, Canning, Drying and Pickling Fruits and Vegetables
sure is tasty!
Easy Tomato Ketchup
- 8 pounds tomatoes
- 1 medium onion, chopped
- 1 cup sugar
- 1 cup distilled white vinegar (I used apple cider vinegar)
- 4 tsp salt
- 2 Tbsp dry mustard
- 1 1/2 inches cinnamon stick
- 1 1/2 tsp whole cloves
- 1 tsp celery seed
- 1/4 tsp cayenne pepper
- Wash the tomatoes, dip in boiling water for abut a minute, rinse under cold water, and slip off the skins. Core and quarter them, squeeze out some of the seeds and juice and discard.
- Process tomatoes and onion in a food processor/blender/immersion blender.
- Simmer the mixture in a heavy kettle until it is reduced by half (or cook in an oven at 375F), stirring frequently to avoid burning. This takes 1-2 hours.
- Add sugar, vinegar, salt, and spices tied in a cheesecloth bag; continue boiling until the sauce "rounds up" on a spoon.
- Remove and discard the spice bag.
- Fill clean, hot jars. Cap and seal, leaving 1/8 inch of headspace.
- Process in a boiling-water-bath canner for 15 minutes. Adjust for altitude if necessary.
Source: Preserving the Harvest
The Verdict: This took FOREVER, but the smell alone was well worth it. I never did achieve the thickness I was hoping for, but it will be a very tasty sauce indeed. I tried it on brats the other day and it was DELICIOUS.
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Lydia (Thrifty, Frugal Mom)
I made ketchup for the firs time this year but mine didn’t get nearly thick enough. Think I’m going to try thickening it when I go to use it. Should have tried this method of cooking it down. Bet the red pepper adds a great zip…will have to try that next time.