Just Like Store-bought Ketchup

Like ketchup from the store? It's always better when made at home.

• 18 pounds fresh tomatoes (or 7 quarts tomato puree)
• 3 tablespoons salt
• 2/3 cup sugar
• 1 tablespoon paprika
• 1/4 teaspoon cayenne pepper
• 1 tablespoon dry mustard

Tie in a Bag:

• 1 tablespoon whole black peppercorns
• 1 tablespoon whole allspice
• 1 tablespoon mustard seed
• 4 bay leaves
• 1 tablespoon dried basil
• 2 cups vinegar

METHOD

If you don't have puree, you must make your own. Cook the tomatoes until soft (about 15 minutes at boil), then press through a sieve. Discard skin.

Combine dry mustard with enough tomato puree to make a paste. Add to the puree.

Add all remaining ingredients, except vinegar, to the puree. Tie the spice bag with a long string and anchor to the handle of the pan, hanging bag in mixture. Cook until thickened to desired consistency, about 1-1/2 to 2 hours.

When mixture is thickened, add vinegar. Mix well, and continue cooking until consistency is again reached.

Remove spice bag and discard.

Pour into hot sterilized jars. Seal and process in a hot water bath for 10 minutes.

Yield: about 8 pints.

This recipe from www.inmamaskitchen.com

Contributor: Cliff Lowe

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