Homemade Ketchup
"Recipe source "Jam it, Pickle it, Cure it" by Karen Solomon."
Original is 3 cups servings
Ingredients
Nutritional
- Serving Size: 1 (616.8 g)
- Calories 399.6
- Total Fat - 11.3 g
- Saturated Fat - 1.2 g
- Cholesterol - 0 mg
- Sodium - 2096.1 mg
- Total Carbohydrate - 75.8 g
- Dietary Fiber - 16.7 g
- Sugars - 43.6 g
- Protein - 10.4 g
- Calcium - 290.7 mg
- Iron - 8.3 mg
- Vitamin C - 48.3 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Using a piece of cheesecloth, tie the cinnamon, bay, cloves, cardamom, anise, and peppercorns into a bundle. Set aside.
Step 2
Pour the tomatoes and their juice into a food processor or blender. Puree until totally smooth, and set aside all but about ¼ cup. To the remainder, add the onion and puree.
Step 3
In a large non reactive Dutch oven, heat the oil over medium-high heat. Add the onion puree and the 2 teaspoons of salt and stir well. Cook for 8 to 10 minutes, letting the puree reduce and lightly brown.
Step 4
Add the tomato, sugar, and vinegar, turn the heat to a low simmer, and reduce for about 15 minutes uncovered, with an occasional stir. Add the spice bundle and reduce for 10 minutes more. When it’s done reducing, it should be a little thinner than commercial ketchup. Stir in the paprika, taste for seasoning, and adjust as needed.
Step 5
Let the ketchup cool and remove the spice bundle. Ladle into sterilized half-pint jars, leaving 1/4 inch headspace, and process in a hot-water bath for 25 minutes.
Tips
No special items needed.
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