I’ll admit that I don’t have fond memories of homemade ketchup.
There was one year growing up that my mom decided that since all five of us kiddos loved ketchup, she would use some of her bumper crop of tomatoes to can up a homemade version.
It did NOT go over well. It was runny and didn’t look or taste anything like the kind from the store that made the Heinz family millionaires.
So spending time making homemade ketchup was never on my to-do list.
Until we were enjoying a 4th of July barbecue at the home of some friends. Our kids were scarfing down hot dogs and burgers slathered in ketchup.
My host made the comment that my kids sure loved her homemade ketchup.
Her homemade what? I couldn’t believe that my kids were not only eating, but enjoying homemade ketchup! Come to think of it- so did I.
Needless to say, I left with the recipe and it has been a staple in our home ever since.
I bet Mom is laughing right now.
4 quarts tomato juice (I run my raw tomatoes through my Victorio strainer*)
3 1/2 cups sugar
2 cups vinegar
1/4 cups canning salt
1/2 teaspoon red pepper
2 small cans of tomato paste (6 oz. each)
1/2 teaspoon black pepper
1/2 teaspoon ground cloves OR 1 tablespoon whole cloves (Take out after cooked)
1 teaspoon dry mustard
1 teaspoon allspice
Mix all of the ingredients together and boil for 1 hour.
Dissolve 3/4 cup of cornstarch in a little cold water. Remove ketchup from heat and add the cornstarch, stirring well. bring back to a boil.
Pack hot into hot jars, seal, and process in a boiling water bath for 25 minutes.
I always keep some empty ketchup bottles around to pour my homemade version in before I serve it. It’s easier to serve from a squirt bottle and you can fool unsuspecting children and visitors!
*The link is to a similar brand.