Ingredients for Ketchup From Fresh Garden Tomatoes
- 16 medium tomatoes
- 1/4 cup pickling salt
- 6 cloves garlic
- 3/4 cup brown sugar
- 2 medium onions
- 1 1/2 cups apple cider vinegar
- 2 tablespoons mustard seeds
- 1 tablespoon black peppercorns
- 1 tablespoon whole allspice
- 1 tablespoon celery seed
- 1 teaspoon red pepper flakes
- 2 bay leaves
- 1 teaspoon whole cloves
- 1/2 teaspoon ground cinnamon
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How to Make Ketchup From Fresh Garden Tomatoes
- Wash and chop the tomatoes and onion.
- Combine all ingredients in a large saucepan over medium heat.
- Bring the mixture to a boil, then reduce heat and simmer for 3-4 hours, or until the ketchup has thickened to your desired consistency, stirring occasionally.
- Mash the tomatoes periodically with a potato masher or the back of a spoon for a smoother texture (optional).
- Remove from heat and let cool slightly.
- Puree the ketchup using an immersion blender or in a regular blender until smooth (optional).
- Transfer the ketchup to sterilized jars and seal tightly. Process in a boiling water bath for 10 minutes for safe long-term storage. (If not processing, refrigerate and use within 2 weeks).
- Let the jars cool completely before storing in a cool, dark place.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
7g
Fat
0g
Carbs
0g
