Homemade Ketchup

Homemade ketchup takes a little time to make, but the end results are well worth the effort.

You simply can't buy store-bought ketchup that tastes so good.

Making a large batch of homemade tomato sauce and bottling it can mean you have enough to last you all year.

The best part about making homemade ketchup is that you can modify the recipes to suit your own tastes.

You can make it tangier, sweeter or spicier depending on your own preferences.

Traditional Homemade Ketchup

Ingredients

• 12 lb (5 kg) chopped tomatoes
• 1 1/2 cups cider vinegar
• 1 clove finely chopped garlic
• 1 large chopped onion
• 1/2 cup granulated sugar
• 1/3 cup brown sugar
• 1 small chopped hot red pepper (optional)
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon allspice
• 1 1/2 teaspoons celery seeds
• 2 teaspoons whole cloves
• 2 tablespoons pickling salt

Method

1. Place the celery seeds, cloves, allspice and mustard seeds into a cheesecloth or muslin bag. Tie the top so the spices can't escape.



2. Pour the vinegar into a small saucepan and add the spice-bag.



3. Heat the ingredients over a low heat so the flavors of the spices infuse into the vinegar. When the vinegar is boiling, remove it from the heat and leave to one side to cool for about half an hour. Then take out the spice bag and discard it.



4. In a large soup pot or kettle, combine the chopped tomatoes, garlic, onion and pepper.



5. Heat the ingredients over a medium heat, remembering to stir the mixture frequently so it doesn't scorch on the base of the pan. Bring to the boil and then reduce the heat to medium-low.



6. Allow your ketchup to simmer gently for 25 minutes, stirring occasionally. Add the spiced vinegar and stir frequently for a further 30 minutes.



7. Remove ketchup from the heat and then put your tomatoes through a food mill. You want to try and extract as much pulp and juice as you can. Discard any tomato skins or solids you have left over.



8. When you've pulped the tomato add the sugar and salt and stir well.



9. Return the tomato mixture over the heat and bring back up to boiling over a medium-high heat.



10. Once it's boiling, reduce the heat to medium-low and allow to simmer gently for around 2 hours. You should notice your ketchup reduces down and begins to thicken.



11. Store your homemade tomato sauce in air-tight sealable bottles or jars.



12. You should find this recipe makes around 1 1/2 liters of ketchup (about 3 pints).

Southern-Style Ketchup

You'll love this rich, flavor-filled Southern-style ketchup. It's easy to make and tastes great.

Ingredients

• 1 tin (32oz or 950g) whole tomatoes
• 1 chopped onion, chopped
• 4 garlic cloves, finely chopped
• 2 tablespoons olive oil
• 1 teaspoon chilli powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground allspice
• 1 tablespoon tomato paste
• 1/2 cup brown sugar
• 1/2 cup cider vinegar

Method

1. Puree the tomatoes in a blender until they're smooth. Leave them aside for a moment.



2. In a large saucepan, heat the oil and lightly cook the onion and garlic until the onion turns golden. Add the spices and stir through the onion and garlic for about 1 minute. Then add the tomato puree, tomato paste, brown sugar and vinegar.



3. Allow the tomato mixture to simmer gently over a medium-low heat for around 40-45 minutes until it becomes very thick. Remember to stir your ketchup frequently so it doesn't scorch on the bottom of the pan.



4. When your homemade tomato sauce has thickened, carefully puree the mixture in a blender until it's very smooth. Store your homemade ketchup in air-tight sealable bottles or jars.

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