Ingredients for Catsup Aka Ketchup
- 10 lbs ripe tomatoes
- Yellow Onions
- Red Bell Peppers
- 6 cloves garlic
- Cinnamon Sticks
- Whole Black Peppercorns
- Whole Cloves
- Whole Allspice
- Celery Seed
- Dark Brown Sugar
- 2 tablespoons white vinegar
- 2 tablespoons salt
- Paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
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How to Make Catsup Aka Ketchup
- Roughly chop 10 lbs ripe tomatoes, 2 large onions, 2 green bell peppers, and 6 cloves garlic.
- In a large pot, cook the tomatoes, onions, peppers, and garlic over medium heat for 30-40 minutes, stirring frequently to prevent burning.
- Puree the cooked vegetables using a food processor or food mill until smooth.
- Return the puree to the large pot.
- In a cheesecloth bag, combine 1/4 cup brown sugar, 2 tablespoons salt, 2 tablespoons white vinegar, 2 tablespoons of yellow mustard seeds, 1 tablespoon ground allspice, 1 tablespoon ground cloves, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, and 1/2 teaspoon cayenne pepper (adjust to taste). Add the spice bag to the tomato mixture.
- Simmer the mixture over low heat, stirring frequently, until reduced by approximately half or to your desired thickness (about 1-1.5 hours). Be patient and watch carefully to prevent scorching.
- Remove the spice bag once the desired thickness is reached and discard.
- Ladle the hot ketchup into sterilized jars, leaving 1/4 inch headspace.
- Seal the jars tightly. Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet. For higher altitudes, consult a canning chart or email for specific instructions.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
177g
Fat
1g
Carbs
19g
