Ketchup. homemade, Canned

Ingredients

• 4 quarts chopped tomatoes (or tomato puree)
• 1 cup chopped onion
• 1/2 cup chopped sweet pepper
• 1 1/2 cups vinegar
• 1 Tbsp. canning salt
• 1/4 tsp. ground allspice
• 1 stick cinnamon
• 3/4 cup sugar
• 4 quarts tomato puree or chopped tomatoes
• 1 cup chopped onion
• 1/2 cup chopped sweet pepper
• 1 1/2 cups vinegar
• 1 Tbsp. canning salt
• 1/4 tsp. ground allspice
• 1 stick cinnamon
• 3/4 cup sugar

Directions

1. Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.
2. See full water bath canning instructions here.

Hot Pack only

1. Combine 1 quart of the tomatoes with onions and sweet peppers in a large pot.

Simmer until veggies are soft.

1. Add the rest of the tomatoes to the cooked tomato mixture.
2. Run all of the tomato mix through a food mill, removing skins/seeds.
3. Return to pot and bring to boil. Boil rapidly until thickened (about 1 hour), stirring often.
4. Add vinegar, salt, sugar, and other seasonings.
5. Cook again to thicken.

Remove cinnamon stick.

1. Pour hot ketchup into hot jar, leaving 1/4” headspace.
2. Remove air bubbles, wipe rim clean, and place on seal and ring. Place the jar in the warm canner. Proceed to fill all jars. Process according to chart below.