Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

ketchup

(1 rating)
EDWARDCARL avatar
Recipe by
Eddie Jordan
@EDWARDCARL
Bristow, OK

By making your own KETCHUP, you can reduce the amount of salt, as well as eliminating additives. Stored tightly covered in the refrigerator, the ketchup will keep well for about two weeks. If you want add 1/2 teaspoon red pepper flakes and 1 tablespoon cocoa powder. this gives it a different taste.

(1 rating)
yield serving(s)
prep time 20 Min
cook time 1 Hr 5 Min
method Canning/Preserving

Ingredients For ketchup

  • 12 lg
    ripe tomatoes peeled, coared, seeded and chopped
  • 2 md
    yellow onions chopped fine
  • 4 Tbsp
    dark brown sugar
  • 3
    cloves garlic minced
  • 1 lg
    or two medium bay leaves
  • 1/4 tsp
    celery seed
  • 1/4 tsp
    ground allspice
  • 1/4 tsp
    cinnamon
  • 1/8 tsp
    ground cloves
  • 1/3 c
    cider vinegar

How To Make ketchup

  • 1
    Place tomatoes and onion in a large heavy saucepan. Set over moderate heat and cook, covered stirring often soft about 20 to 25 minutes.
  • 2
    Remove the vegetables, then put them through a food mill back into the saucepan, Discarding any solids left in food mill.
  • 3
    Stir in the brown sugar, garlic, bay leaf, celery seeds, allspice, cinnamon, cloves, and vinegar, and bring to a boil over moderate heat, adjust the heat so that the mixture bubbles gently, then simmer, uncovered stirring often, until it has the consistency of ketchup 35 to 40 minutes. AT THIS POINT REMOVE THE BAY LEAF
  • 4
    Store tightly covered in the refrigerator. Makes about 2 cups.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT