Let’s say one has around 25 pounds of ripe tomatoes and free time….what does one make? The sensible solution would be pasta sauce, but no, I decided ketchup. This isn’t an easy recipe by any means. It is time-consuming – it took around 4 hours time (although much of it is free time), and it uses 24 pounds of tomatoes, so is very resource greedy. On the other hand….you will never buy ketchup that tastes like this. Recipe is adapted from Ball Complete Book of Home Preserving, on page 255.
Note the color here – the jar on the left is the actual color, the one on the left is a blue jar.
- 4 tsp whole cloves
- 2 cinnamon sticks, broken into half (4″ long each)
- 1½ tsp whole allspice
- 3 cups apple cider vinegar
- 24 pounds ripe tomatoes
- 3 cups onions, chopped (about 3 medium)
- 1 tsp ground cayenne pepper
- 1½ cups granulated sugar
- ¼ cup canning salt