Amish Tomato Ketchup For Canning Recipe

Ingredients for Amish Tomato Ketchup For Canning

• Tomato Juice
• Apple Cider Vinegar
• Sugar
• 1/4 cup salt
• Pepper
• Clove Oil
• Cinnamon Oil
• Dry Mustard

How to Make Amish Tomato Ketchup For Canning

1. Wash and roughly chop 24 cups of ripe tomatoes.
2. In a large stockpot, combine the chopped tomatoes, 2 cups of white vinegar, 1 cup of brown sugar, 1/2 cup of granulated sugar, 1/4 cup of salt, 2 tablespoons of ground mustard, 1 tablespoon of celery seed, 1 tablespoon of ground allspice, 1 teaspoon of ground cloves, 1 teaspoon of black pepper, and 1/2 teaspoon of cayenne pepper (optional).
3. Bring the mixture to a boil over high heat, then reduce the heat to a simmer. Stir occasionally to prevent sticking.
4. Simmer for 180 minutes, or until the ketchup has thickened to your desired consistency. Skim off any foam that rises to the surface during simmering.
5. Remove from heat and carefully ladle the hot ketchup into sterilized canning jars, leaving 1/4 inch headspace.
6. Wipe the rims of the jars clean, place lids and rings on the jars, and process in a boiling water bath for 15 minutes (adjust processing time based on your altitude).
7. Remove the jars from the water bath and let them cool completely. Check to ensure the seals are tight. Once cooled, store in a cool, dark place.