Ingrédients pour Homemade Tomato Ketchup
- 10 lbs ripe tomatoes, cored and roughly chopped
- Onion
- 6 cloves garlic, minced
- Cider Vinegar
- Dark Brown Sugar
- 2 tablespoons salt
- Mustard Powder
- Ground Mace
- Ground Cinnamon
- Ground Allspice
- Black Pepper
- Ground Cloves
- Cayenne
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Comment préparer Homemade Tomato Ketchup
- Wash and roughly chop the tomatoes.
- In a large pot, combine the tomatoes, onions, garlic, sugar, vinegar, salt, peppercorns, and allspice. Bring to a boil over medium-high heat.
- Reduce the heat to low, cover, and simmer for 60 minutes, stirring occasionally.
- Remove from heat and let cool slightly.
- Carefully transfer the mixture to a blender (or use an immersion blender). Blend until you reach your desired consistency (smooth or chunky).
- Return the ketchup to the pot and simmer uncovered for another 30 minutes, stirring frequently, to reduce and thicken further.
- Taste and adjust seasonings as needed. Add more sugar for sweetness, vinegar for tanginess, or salt and pepper to taste.
- Sterilize your jars and lids. Carefully fill the jars with the hot ketchup, leaving about 1/2 inch of headspace.
- Wipe the rims of the jars clean, seal with lids, and process in a boiling water bath for 10 minutes (this step ensures longer shelf life). Alternatively, refrigerate the ketchup for up to 2 weeks.
- Allow the jars to cool completely. Once cool, check to ensure the lids have sealed properly (they should pop inwards).
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
3g
Fat
0g
Carbs
0g
Recipe Tags (Choose a tag and find related recipes!)
Weeknight Time To Make Course Main Ingredient Preparation For Large Groups Low Protein Healthy Sauces Canning Condiments Etc Vegetables Low Fat Dietary Low Cholesterol Low Saturated Fat Low Calorie Low Carb Savory Sauces Healthy 2 Low In Something Equipment Number Of Servings Technique 4 Hours Or Less
