Wash tomaotes, then dip them in boiling water for 60 seconds, until the skins split. Transfer to cold water, then slip off the skins. Core and quarter them. Squeeze out some of the seeds and juice and discard. This prevents the ketchup from being too runny.
Process the tomaotes and onions in food processor.
Simmer the mixture in a heavy kettle until it is reduced by half. Or you may cook the mixture in oven at 375 degrees which can help prevent burning. Stir frequently and watch the pot. This will take 1 to 2 hours.
Add sugar, vinegar, salt, and spices tied in a cheesecloth bag, continue boiling until the sauce rounds up on a spoon. There will be no separation of liquids.
Remove and discard the spice bag.
Fill clean hot jars. Cap and seal, leaving 1/8 inch of headspace.
Process in a boiling water bath canner for 15 minutes.
Originally Submitted
9/15/2012
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