This recipe produces 8-500ml Jars
- 1 cup Red Wine vinegar
- 1 cup Brown Sugar
- 6 – 16 oz cartons of tomatoes (quartered)
- 4 field tomatoes (cored and diced)
- 1/4 cup pickling salt
- 1/4 cup pickling seasoning
- 2 ribs of Celery
- 1 bulb of Fennel sliced
- 1 Tablespoon of minced Garlic
- 1 Tablespoon of minced Ginger
- 2 Tablespoons of Dijoin Mustard
- 1 Tablespoon of Red Pepper Flakes
- a sprinkle of nutmeg
- a sprinkle of allspice
In a saucepan add together, vinegar, sugar, salt, pickling seasoning, garlic, ginger, mustard, red pepper flakes, Nutmeg and Allspice…bring to a boil. After 5 minutes, strain out pickling season add to tomato pot.
In another pot, add ALL tomatoes, celery and fennel. Let this simmer for 30-40 minutes.
Once ready, cool down, if you have an emulsion hand blender, a food mill or a regular blender–use it on the whole pot. Once blended, place through a sieve to remove seeds. Place mixture back onto stove top, the consistency will be like tomato soup, bring it to a slow boil (10 minutes).
At this point the ketchup is done…we just need to get it into the canner now.
Get jars ready (sterilize), place on mat, so they can air dry a bit. Place seals and rings into water, while they are heating up, fill jars with a 1/4inch headspace with ketchup, place lid on then ring. IMPORTANT–do not over tighten, just place the ring on and **lightly turn**
Place in your water bath canner (I did 6 jars at a time) for 15 minutes. remove from water and wait for the lids to pop. This ketchup can be stored in a dark, dry location for 1 year (if it last that long).
Check out canning for beginners here! This site really helped me out when I first started.