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Into Canning -
Gourmet Ketchup
Why make ketchup when the red stuff we dip our French fries in is cheap and available in a never-ending supply?
Because homemade ketchup is one of life's most wonderful pleasures. You’ll wow your gourmet pals with ruby ripe, rich tomato and spice taste that's light years away from the uber-sweet, high-fructose com syrup stuff that lines grocery store shelves.
Keeps a good long time in the fridge without canning.
Love to can? I’ve included directions.
Makes 4 pints.
10 cups tomatoes (about 12 3-inch diameter tomatoes, any red type)
5 cups onions
2 cups white vinegar
3/4 cup sugar
2 1/2 teaspoons kosher or canning salt
1/2 teaspoon allspice
1/2 teaspoon cinnamon
Wash tomatoes well under tepid running water. Drain. Peel. Remove seeds, if desired. Cut into random 1/2-inch chunks. Save any juice. You should have 10 cups of tomato chunks and juice. A little more or less is OK.
Put tomatoes and onions into a big pot. (Do not use cast iron.) Cover. Bring to a boil over medium. Remove cover.
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