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Ketchup Homemade From Scratch Recipe

Ketchup homemade from scratch Recipe
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Prepare the ingredients before making Ketchup homemade from scratch in your home. Then, follow these steps below to serve Ketchup homemade from scratch for your family or friends.

Ingredients: Ketchup homemade from scratch

  • 5 lb ripe red tomatoes, quartered
  • 1 red bell pepper, cored, seeded and chopped
  • 1 garlic clove, thinly sliced
  • 3 medium red onions, finely chopped
  • spice bag
  • 1 tbsp mustard seeds
  • 1 tbsp black peppercorns
  • 1 tbsp allspice berries
  • 2 tsp whole cloves
  • 2 tsp celery seeds
  • 1 thin slice of fresh ginger
  • 1 cinnamon stick
  • 2 bay leafs
  • 1 8x8 inch piece of cheesecloth for spice bag
  • second time cooked batch
  • 1/2 cup packed dark brown sugar
  • 1 cup apple cider vinegar
  • 1 tsp sweet paprika
  • 1 tsp coarse salt
  • 1 pinch of cayenne

How to Make Ketchup homemade from scratch

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Ketchup homemade from scratch in your home by yourself.

    Step 1
  • Place tomatoes, onions, bell pepper and garlic in a large pot. Bring to a boil over high heat. Reduce heat to medium-low and simmer, stirring occasionally, until vegetables are very soft (about 30 minutes).
  • Step 2
  • Puree in blender until smooth and pass through fine strainer into a large bowl. Or my preference is to place vegetables in food mill and grind through finest blade. Return puree to the cleaned pot.
  • Step 3
  • Place peppercorns, mustard seeds, allspice berries, cloves, celery seeds, ginger, cinnamon stick and bay leaves on the piece of cheesecloth and tie out up into a spice bag. You can use string or thread to tie it tight. Place into the puree in the pot.
  • Step 4
  • Add the brown sugar, paprika, vinegar, salt and cayenne. Simmer it all slowly. Stirring it frequently until the ketchup is very thick. This can take from 1 1/2 to 4 hours. Remove the spice bag.
  • Step 5
  • If you want to can the ketchup for a long shelf-life (mine have lasted a little over a year), sterilize canning jars. Fill with hot ketchup, leaving 1/4 inch headroom. Seal and process in a boiling-water bath for 12 minutes. Remove and cool. Otherwise, pour into clean jars and refrigerate, will last less than a month.
  • Step 6
  • I would like to give Joanne Weir credit for this awesome recipe.
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