Homemade Ketchup
Use Mrs. Wages seasoning to make the best home canned ketchup ever!
Equipment
- 1 food mill for Kitchen Aid Mixer or mill for juicing
- 1 Kitchen Aid Mixer
- Stove
- water bath canner
- 5 pint canning jars, lids, bands
- 1 Jar lifter
- 1 cooling rack
- 1 liquid measuring cup
- 1 Dutch oven or Stockpot
Ingredients
- 6 lbs. fresh tomatoes OR 6 - 14.5 oz. cans of petite diced tomatoes, undrained
- 1 6 oz tomato paste
- 1 C distilled white vinegar
- 1 1/2 C sugar
- 1 pkg Mrs. Wages Ketchup Mix
Instructions
- Wash and cut tomatoes into quarters and add to a Dutch oven or stockpot to begin cooking.
- Cook for about an hour until tomatoes are completely falling apart.
- Run tomatoes through a juicer and add back to a (not aluminum) Dutch oven or Stockpot.
- Mix together tomato paste and vinegar and add to tomatoes. Bring mixture to a boil, stirring frequently.
- Slowly add sugar and ketchup mix until evenly dispersed. Make sure that all of the lumps of the mix are dissolved.
- Reduce heat and simmer for 5 minutes.
- You can let cool and serve immediately and refrigerate up to a week;OR pour into freezer safe containers and freeze for up to one year in the freezer; OR water bath can --add ketchup to sterilized jars, leaving 1/2" headspace, removing bubbles, wiping rims and adding lids/bands. Water bath in water bath canner with 1-2" of water above the jars. Process for 40 minutes. When finished processing, wait for 5 minutes before lifting jars with a jar lifter and moving to a cooling rack. Make sure they are out of drafts for 12-24 hours before moving. Lids should ping and indent if processing is successful. If one doesn't seal, add it to your refrigerator and enjoy within a week.
Notes
This ketchup will amaze you! My only problem is that we may never buy store bought ketchup again!
TIP: cook ketchup longer if you want a thicker consistency.
Enjoy!