While the homemade ketchup is cooking down prepare your canner jars and lids. Simmer until vegetables are soft.

Seasoned Tomato Sauce Recipe For Home Canning

Boil for 20 minutes to process.

How to can ketchup. Place jars in the boiling water bath with at least 1 inch of water over the jars. Pour the vinegar into the tomato mixture. Water bath canner should be filled enough to cover your jars with two inches of water.

Click here for a printable pdf version. Reduce heat to slow and simmer uncovered for an hour or until the volume is reduced by half stirring often. Fill the jars with the ketchup leaving 1 inch headspace remove any air bubbles wipe the rims add the hot lids rings and process in a pressure canner for 15 minutes at 10 lbs.

Some even put it on scrambled eggs. Making and canning homemade ketchup from fresh tomatoes. Press all tomatoes and tomatoes with onion and sweet pepper mix through a food mill to remove seeds and or skins.

We take ketchup or catsup if you prefer for granted it is everywhere and americans use it in almost everything. Wipe the rims before placing a lid and ring on each jar. Step 2 cook on high uncovered until mixture is reduced by half and very thick 10 to 12 hours.

Wipe rims of jars and add hot lids rings. The ring should be just finger tight. Procedure for homemade ketchup combine 1 quart tomatoes onion sweet pepper.

Ladle the hot ketchup into jars leaving a inch of headspace. Add sugar vinegar onion powder garlic powder salt celery salt mustard powder black pepper cayenne pepper and whole clove. 7 thicken the ketchup in a saucepan over medium heat stirring regularly.

Cook until the consistency and flavor is where you want. Bring to a simmer over medium heat stirring occasionally until mixture looks like commercial ketchup. If you cook it in a slow cooker set on low heat it will take about 12 hours with the lid off.

Swirl 1 4 cup water in each emptied can and pour into slow cooker. Canning and pickling contest 2016. Approx 1 hour 10 min the last 30 min turn on your canner to high heat bring to a boil.

Fill your small pot with water for the canning lids and bring to a simmer. Pressure for sea level. Jars should be sterilized and kept hot.

Remove spice bag and ladle the ketchup into hot jars leaving 1 2 headspace. Ladle ketchup into prepared jars leaving 1 4 inch headspace.