Blender Ketchup Recipe
Fresh-from-the-vine plum tomatoes, onion, sweet pepper, and spices give this homemade ketchup tons of flavor and a delicious kick.
Yields about 4 cups
- 8 cups chopped, peeled plum tomatoes (about 4 pounds)
- 1/2 cup chopped onion
- 1/2 cup chopped sweet red pepper
- 2/3 cup cider vinegar
- 1/4 cup sugar
- 2 teaspoons pickling salt
- 1 cinnamon stick, 2 inches long
- 1/2 teaspoon whole allspice
- 1/2 teaspoon whole cloves
- 1/2 teaspoon peppercorns
- 1 bay leaf
- Place tomatoes, onion, and red pepper in a blender, and process until smooth. Transfer to a large stainless steel or enamel saucepan, and add vinegar. Bring to a boil over high heat. Reduce heat, and boil gently, uncovered, for 30 minutes, stirring often.
- Stir in sugar and pickling salt.
- Tie cinnamon stick, allspice, cloves, peppercorns, and bay leaf in cheesecloth, and add to saucepan. Return to a boil, and boil gently, uncovered, stirring often, until volume is reduced by half or mixture rounds up on a spoon without separation, about 1-1/2 hours. Remove spice bag.
- Ladle ketchup into hot, sterilized half-pint jars, leaving 1/2 inch headspace. Process jars for 15 minutes.
For more recipes, see Small-Batch Condiments.
Ellie Topp is a Professional Home Economist and a Certified Culinary Professional with a master’s degree in food science, and Margaret Howard is a Registered Dietitian, a Professional Home Economist, and a food and nutrition consultant. Both have authored and co-authored many cookbooks. This article is excerpted with per-mission from their book The Complete Book of Small-Batch Preserving: Over 300 Delicious Recipes to Use Year-Round (Firefly Books Ltd.).