Amish Tomato Ketchup Recipe for Canning ๐
Overview:
This delightful Amish tomato ketchup recipe, passed down through generations, offers a nostalgic taste that surpasses any store-bought counterpart. Developed by a devoted Amish mother, this recipe promises a rich flavor profile that may take some getting used to, but once acquired, it becomes a household favorite. Dive into the heartwarming tradition with this homemade ketchup, cherished by families for its wholesome taste and simplicity.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Cuisine: Amish
- Category: Vegetable
- Keywords: Weeknight, Canning, < 4 Hours
Nutritional Information (per serving):
- Calories: 352.9
- Fat Content: 1g
- Saturated Fat Content: 0.1g
- Cholesterol Content: 0mg
- Sodium Content: 558.9mg
- Carbohydrate Content: 86.3g
- Fiber Content: 0.8g
- Sugar Content: 84.5g
- Protein Content: 1.6g
Ingredients:
- 3 cups tomato juice
- 1 cup apple cider vinegar
- 4-5 cups sugar
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 3 teaspoons dry mustard
Instructions:
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Mix Ingredients: In a large pot, combine the tomato juice, apple cider vinegar, sugar, salt, pepper, and dry mustard. Stir well to ensure all ingredients are thoroughly incorporated.
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Boil: Place the pot over medium heat and bring the mixture to a gentle boil. Reduce the heat to low and let it simmer uncovered for approximately 2 1/2 hours, or until the mixture thickens to your desired consistency. Stir occasionally to prevent sticking and ensure even cooking.
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Prepare Jars: While the ketchup is simmering, prepare your jars for canning. Wash them thoroughly with hot, soapy water, and rinse them well. Sterilize the jars by placing them in a large pot of boiling water for a few minutes. Allow them to air dry.
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Fill Jars: Once the ketchup has reached the desired thickness, carefully ladle it into the prepared jars, leaving about 1/2 inch of headspace at the top. Use a clean cloth to wipe any spills or drips from the rims of the jars to ensure a proper seal.
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Sealing: Unlike traditional canning methods, there’s no need to heat the filled jars or create a vacuum seal. Simply cap the jars with their lids tightly.
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Storage: Store the filled jars of ketchup in the refrigerator for immediate use. For longer-term storage, you can also store them in a cool, dark place such as a pantry. The ketchup will keep well for several months, although it’s unlikely to last that long once you’ve tasted its deliciousness!
Serving Suggestions:
- Enjoy this homemade Amish tomato ketchup with all your favorite foods! It’s perfect for dipping fries, slathering on burgers, or adding a tangy kick to sandwiches.
- Share jars of this flavorful ketchup with friends and family as thoughtful homemade gifts. They’ll appreciate the love and effort that went into creating such a tasty condiment.
Notes:
- This recipe yields approximately 10 or more bottles of delicious Amish tomato ketchup, depending on the size of your jars.
- Embrace the rustic charm of ‘old’ glass ketchup bottles for a truly authentic experience, just like the Amish mother-in-law who has perfected this recipe over a lifetime.
