Tomato Ketchup

  • 24 lbs ripe tomatoes
  • 3 cups chopped onions
  • 3/4 tsp ground red pepper (cayenne)
  • 3 cups cider vinegar (5%)
  • 4 tsp whole cloves
  • 3 sticks cinnamon, crushed
  • 1-1/2 tsp whole allspice
  • 3 Tbsp celery seeds
  • 1-1/2 cups sugar
  • 1/4 cup salt

Yield: 6 to 7 pints

Procedure: Wash tomatoes. Dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water. Slip off skins and remove cores. Quarter tomatoes into 4-gallon stockpot or a large kettle. Add onions and red pepper. Bring to boil and simmer 20 minutes, uncovered. Cover, turn off heat and let stand for 20 minutes. Combine spices in a spice bag and add to vinegar in a 2-quart saucepan. Bring to boil. Remove spice bag and combine vinegar and tomato mixture. Boil about 30 minutes. Put boiled mixture through a food mill or sieve. Return to pot. Add sugar and salt, boil gently, and stir frequently until volume is reduced by one-half or until mixture rounds up on spoon without separation. Fill hot pint jars, leaving 1/8-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.

Recommended process time for Tomato Ketchup in a boiling-water canner
Style of Pack Jar Size Process Time at Altitudes of
0-1,000 ft 1,001-6,000 ft Above 6,000 ft
Hot Pints 15 min 20 25

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