Amish Heritage Tomato Ketchup: Homestyle Canning Recipe

Amish Tomato Ketchup Recipe for Canning 🍅

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:

1. 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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2. 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.

3. 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.

4. 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.

5. 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.

6. 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.