Homemade Ketchup
Homemade Ketchup is a International recipe with clear ingredients and practical, step-by-step directions.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 3 method steps from beginning to end.
- Measure and arrange all 8 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Recipe notes & preparation tips
For the canning process, add 5 minutes boiling time for altitudes from 1,001–6,000 feet (300–1800 metres), and another 5 minutes if over 6,000 feet (1800 metres).
Adapted from the source recipe's notes.Method
- 01
Scald tomatoes, and press through a coarse sieve to remove seeds and skins. Let cool.
- 02
Measure out 1 gallon (3.8 litres) of tomato pulp, and combine with the remaining ingredients. Let simmer slowly for 3 hours.
- 03
Pour hot ketchup into hot sterilized 1-pint jars and seal. Process for 15 minutes in boiling water bath.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY 2.0, credited to Rachel Tayse; view original image record .
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