As canning season approaches, it’s the perfect time to make your own homemade ketchup. This version stands out thanks to one surprising ingredient—tart apples—which add just the right amount of tang and depth to the flavor.
Ingredients:
- 15 pounds of ripe tomatoes
- 1¾ pounds (about 4 cups) of yellow onions
- 1 pound of red bell peppers
- 1⅓ pounds (about 4 medium) tart apples (like Granny Smith)
- 5 cloves of garlic
- 1¾ cups white vinegar
- 1 tablespoon ground black pepper
- 2 tablespoons salt
- A splash of vegetable oil
- 1 packet of preservative (optional, for longer shelf life)
Instructions:
Peel the tomatoes, remove the seeds, and roughly chop them. Peel and roughly chop the onions, peppers, and apples. Finely mince the garlic cloves.
In a large, heavy-bottomed pot, combine all the ingredients except the preservative. Bring to a boil over medium-high heat. Once boiling, reduce the heat to medium and simmer for about 10 minutes, stirring frequently, until the vegetables and apples soften.
Remove the pot from heat and puree the mixture until smooth using an immersion blender or a regular blender in batches.
Return the pot to medium heat and simmer the mixture, stirring often, for about 2 hours until it thickens.
To test doneness, spoon some ketchup onto a plate. If no liquid runs out, it’s ready.
Add the preservative (if using) during the last 5 minutes of cooking.
Pour the hot ketchup into clean, cold jars. Let cool completely before sealing.
Store in a cool, dry place. Refrigerate after opening.
