Ingredients for Amish Tomato Ketchup For Canning
- Tomato Juice
- Apple Cider Vinegar
- Sugar
- 1/4 cup salt
- Pepper
- Clove Oil
- Cinnamon Oil
- Dry Mustard
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How to Make Amish Tomato Ketchup For Canning
- Wash and roughly chop 24 cups of ripe tomatoes.
- 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).
- Bring the mixture to a boil over high heat, then reduce the heat to a simmer. Stir occasionally to prevent sticking.
- 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.
- Remove from heat and carefully ladle the hot ketchup into sterilized canning jars, leaving 1/4 inch headspace.
- 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).
- 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.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
337g
Fat
0g
Carbs
28g
