Homemade Ketchup

Name: Homemade Ketchup
Prep time: 4 h 25 min
Cook time: 4 h 25 min
Total time: 4 h 25 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters apple cider vinegar (5 percent acidity); 454 grams bell peppers (any color), seeded, roughly chopped; 473 milliliters packed dark brown sugar; 4 cloves garlic, sliced; 2 teaspoons ground allspice; 2 teaspoons ground cloves; 2 Tbsps kosher salt; 1 teaspoons pepper; 5 kilograms tomatoes, peeled, seeded, roughly chopped; 454 grams yellow onions, roughly chopped

You can never have too many side dish recipes, so give Homemade Ketchup a try. One serving contains 738 calories, 13g of protein, and 3g of fat. This recipe covers 43% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of kosher salt, bell peppers, brown sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes around 4 hours and 25 minutes.

Instructions

Combine all ingredients except tomatoes in a large heavy-bottom pot; bring to a boil over medium heat. Reduce heat to low and simmer, stirring occasionally, until vegetables are tender, about 10 minutes.

Ingredients you will need

Vegetable

Tomato

Equipment you will use

Pot

Stir in tomatoes, raise heat to medium and bring to a boil. Reduce heat to low; simmer until mixture begins to thicken, stirring frequently, about 30 minutes.

Ingredients you will need

Tomato

Using an immersion blender, puree until smooth.

Equipment you will use

Immersion Blender

Mixture will be thin. (Alternatively, remove pot from heat, let mixture cool slightly and puree it in batches in a blender.) Return mixture to pot, return pot to heat and boil over medium heat until very thick, stirring frequently to prevent scorching, 2 to 2 1/2 hours longer. Ketchup is ready when a dollop spooned onto a plate does not weep liquid. (Cooking time might vary based on width of pot and juiciness of tomatoes.)

Ingredients you will need

Tomato

Ketchup

Equipment you will use

Blender

Pot

Ladle ketchup into prepared half-pint canning jars, leaving 1/4 inch of headspace, and process for 15 minutes using the boiling-water method (see below).

Ingredients you will need

Ketchup

Water

Equipment you will use

Canning Jar

Ladle

Don't be intimidated: Getting the right seal to keep food fresh is as easy as boiling water.

Ingredients you will need

Water

STEP

Put the rack in a large pot. Arrange empty jars, open side up, in a single layer. (Arrange a full layer, even if you are planning to use only a few, to keep jars from tipping over.)

Equipment you will use

Pot

Add cold water to the pot until there is at least 2 inches of water above the jars' rims. Set the pot over high heat, cover it and bring water to a boil. Put lids, white side down, in a large bowl.

Ingredients you will need

Water

Equipment you will use

Bowl

Pot

Step Prepare recipe as directed up until the ladling step (keep hot until ready to place in jars). Reduce heat under the pot so water is hot but not boiling.

Ingredients you will need

Water

Equipment you will use

Pot

Step Using canning tongs, remove a jar of hot water from the pot.

Ingredients you will need

Water

Equipment you will use

Tongs

Pot

Pour it over the lids in the bowl. Set the jar on a clean kitchen towel.

Equipment you will use

Kitchen Towels

Bowl

Remove 2 more jars, pouring the water back into the pot, and set them on the towel.

Ingredients you will need

Water

Equipment you will use

Pot

Step Insert the funnel into the first jar. Carefully ladle the hot food into the funnel, keeping the headspace--the distance from the top of the mixture to the top of the jar--indicated in the recipe.

Equipment you will use

Funnel

Ladle

Step Swipe a bubble tool between the mixture and the inside of the jar to release any air bubbles, adding more of the mixture if necessary to achieve the proper headspace. Repeat with remaining food and jars.

Step Use a clean kitchen towel dipped in hot water to carefully clean the rim of each jar. Use soft-tipped tongs, a lid lifter or your fingers to retrieve a lid from the bowl and center it on the jar. Screw the ring on the jar with your fingertips, taking care to make it tight enough to stay centered but not so tight that you won't get a vacuum seal. Repeat until you have filled the jars.

Ingredients you will need

Water

Equipment you will use

Kitchen Towels

Tongs

Bowl

Step Use canning tongs to lower filled jars into hot water. Be sure jars are covered by 2 inches of water. Cover the pot and return to a boil. Begin counting your processing time when the water is boiling. When the time is up, turn off heat, remove pot lid and allow the jars to rest for 5 minutes.

Ingredients you will need

Water

Equipment you will use

Tongs

Pot

Step Using canning tongs, remove the jars to a towel-covered surface.

Equipment you will use

Tongs

Let rest for 24 hours. To test the seals, remove the rings and gently push up on the lids. If they stay in place, the food is safe to store for up to a year in a cool, dark place. If the lids don't stay put, refrigerate the jars and eat the contents soon.