Homemade Ketchup

Ingredients

• 5 lb - Tomatoes
• ¼ tsp - Cayenne pepper
• ¼ cup - Apple cider vinegar
• 1 tsp - Salt
• 2 tbsp - Mollasses
• 3 tbsp - Honey
• ¼ tsp - Ground clove
• ¼ tsp - Ground cinnamon
• 1 tbsp - Dijon mustard
• ½ tsp - Worcestershire sauce
• ¼ tsp - Ground pepper
• ¼ cup - Diced onion
• 1 Chopped garlic clove

Additional Equipment

• Large stock pot
• Blender or Hand blender
• Food mill (optional)
• Wooden spoon or Potato masher
• Slow cooker

Preparation

1. Depending on the size, halve or quarter tomatoes so that they’re approximately 1 – 1½” pieces.
2. Place in a large stock pot. Using a wooden spoon or a potato masher, gently mash the tomatoes to release their juices. Cook the tomatoes on a low simmer for 30 minutes.
3. Using an immersion blender or a regular blender, puree the tomatoes until they are mostly smooth.
4. Pour tomato puree into a slow cooker. Add remaining ingredients and cook on low overnight, or 8-12 hours. Using an immersion blender or a regular blender, puree the mixture again until it is mostly smooth.
5. Using chopsticks or dull knives, prop open the lid of the slow cooker on opposite sides so that the lid does not touch the slow cooker. Cook the mixture on medium/high setting until the mixture has cooked down to the desired thickness, checking every hour or so. This takes approximately 3 hours.
6. Taste ketchup and add additional seasoning or sweetness as desired.
7. Using an immersion blender or a regular blender, puree the mixture one final time.
8. Ladle or scoop into glass jars for storage. Alternatively, you can re-use old ketchup bottles for your new, homemade ketchup.

Notes:

The tomatoes can be ran through a food mill after you simmer them for the 1st 30 minutes,if you want to remove the seeds.

In addition you can also process the jars of ketchup using a hot water bath canning method.

If you don’t process the jars you should store them in the refrigerator.Use within 3 months.