Just finished canning my very first batch of ketchup this afternoon.Yeah!!!!!
Well worth the time to make.I must say I'm now too spoiled to ever buy the store brands again..
I didn't stick with the processing method,blanching etc..Went ahead and ran the 24Lbs of Early Girls through the food mill first..It wasn't a necessary step for me because my tomatoes were grown at home without insecticides,that some store bought tomatoes may have on them.That cut down a lot of time,and hassle of peeling each and every one.
The first pic is after it's been through the food mill twice.First tomatoes,then the cooked toms,onions,spices and vinegar infusion has been added.It's cooking down at this point.
Second..Cooked down,slow and slow.I let it cook longer then the recommended Ball Blue Book recommendations.Because if I hadn't the ketchup would have been very thin.I wanted a medium blend.It's ready to can.
Third..It's done..Boiled water bathed..processed time 20 minutes.
Made 11 1/2 pint jars.
Would have had a burger and fries to show.But I need to be quicker around here.My son ate it! Gahhhh!!!!! after all that...He didn't know,but loved that ketchup!
I'm glad I took the time to make it.The taste is just outstandingly good.
Can't post the recipe but it can be found in the Ball Blue Book,the other one Complete Book Of Home Preserving.If you don't have it,the recipe can be found here.
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