In a world where convenience often trumps tradition, homemade ketchup stands as a flavorful testament to the time-honored art of preserving. These recipes, rooted in heritage, offer a rich, customizable alternative to store-bought condiments. Whether you prefer the subtle warmth of spices or a thick, tangy base, crafting your ketchup from scratch allows you to control every ingredient, ensuring unparalleled taste and quality.
Ingredients (Recipe 1):
- 11 lbs strained tomatoes
- 10 large bell peppers, boiled for 30 minutes
- 1 cup salt
- 1 cup sugar
- 1 cup vinegar
- 1 packet ground black pepper
- ½ packet ground cinnamon
- Oregano, to taste
- Optional: Finely chopped hot chili peppers
Instructions (Recipe 1):
Combine strained tomatoes and blended bell peppers in a large pot.
Add salt, sugar, vinegar, black pepper, cinnamon, oregano, and optional chili peppers.
Cook on medium heat, stirring occasionally, until the mixture reaches your desired thickness.
Pour the hot ketchup into sterilized jars or bottles (sterilize in the oven at 215°F for 20 minutes). Seal tightly.
Let the jars cool completely and store in a cool, dry place.
Homemade Ketchup Ingredients (Recipe 2):
22–26 lbs tomatoes (yields 8 liters of juice)
2½ cups sugar
¾ cup salt
¾ cup cornstarch (or more for thicker ketchup)
2 packets oregano
1 tsp preservative (optional)
¾ cup vinegar
Instructions (Recipe 2):
Blend the tomatoes to produce 8 liters (8.5 quarts) of juice. Pour into a large pot and cook until reduced to about 6 liters (6.3 quarts).
Stir in salt, sugar, vinegar, cornstarch (pre-mixed with a little water), oregano, and preservative (if using).
Simmer until the mixture thickens and reaches a ketchup-like consistency.
Ladle the hot ketchup into sterilized jars or bottles. Seal tightly and invert to cool.
Store in a cool, dry place.
