Homemade Ketchup
Photo: Rachel Tayse, CC BY 2.0
This homemade ketchup starts with fresh ripe tomatoes and a long, slow simmer instead of a bottle of paste. The sieved pulp cooks for three hours with cider vinegar, dry mustard, allspice and cloves, so the finished sauce tastes warmly spiced and tangy rather than merely sweet. The recipe is written for canning, with a boiling water bath and altitude adjustments, so a summer tomato glut can last through the winter.
Instructions
Scald the tomatoes, then press them through a coarse sieve so the seeds and skins stay behind. Leave the pulp to cool.
Measure out 1 gallon (3.8 litres) of the pulp and put it in a large pot with the sugar, dry mustard, allspice, cider vinegar, salt, black pepper and cloves. Stir to combine.
Simmer the mixture slowly for 3 hours, keeping the heat low so it reduces gently into a thick ketchup.
Pour the hot ketchup into hot sterilized 1-pint jars and seal them. Process the jars in a boiling water bath for 15 minutes.
At higher altitudes, lengthen the processing time. Add 5 minutes at 1,001 to 6,000 feet (300 to 1800 metres), and another 5 minutes above 6,000 feet (1800 metres).
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