Homemade Large-Batch Tomato Ketchup

🍅 Homemade Tomato Ketchup for Large Gatherings 🍅

🕒 Cook Time: 8 hours | 🕒 Prep Time: 4 hours | 🕒 Total Time: 12 hours

Description:
Get ready for a culinary adventure with this Homemade Tomato Ketchup recipe! While it demands some effort, the outcome is incomparable to the store-bought versions – forget the overly sweet, syrupy stuff! This ketchup boasts a perfect balance of sweetness and tanginess, making it worth the time and love invested.

Recipe Category: Vegetable | Keywords: For Large Groups

Nutritional Information (Per Serving – 1 tablespoon):

• Calories: 20.1
• Fat: 0.1g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 3.3mg
• Carbohydrates: 4.5g
• Fiber: 0.6g
• Sugar: 3.1g
• Protein: 0.5g

Yield: 5 bottles (500 ml each) | Servings: 100

📜 Instructions:

1. Prepare the Tomatoes:

   • Bring a large pot of water to a boil.
   • Blanch the plum tomatoes for 1-2 minutes in batches.
   • Peel and chop coarsely.
   • Layer tomatoes in a strainer with pickling salt.
   • Let them drain for several hours or overnight in a cool spot.

2. Prep Vegetables:

   • Deseed and mince peppers.
   • Peel and mince shallots and garlic.
   • Combine them in a preserving kettle with 1 cup of vinegar.
   • Add drained tomatoes, bring to a boil, and simmer for 30 minutes.

3. Milling Process:

   • Press the mixture through a fine food mill.
   • Discard seeds and skins.
   • Return the pulp to the stove, add remaining vinegar, and Sucanat.

4. Seasonings:

   • Grind celery seed to a powder.
   • Mix it with paprikas and ginger.
   • Tie peppercorns and allspice in cheesecloth or tea-ball.
   • Add to the ketchup and boil until thick (approximately 2 hours).

5. Prepare Jars:

   • Place canning jars in a canner, covering them with at least one inch of water.
   • Boil jars for 10 minutes.
   • Optionally, add a shot of vinegar to prevent lime build-up on jars if the water is hard.

6. Finalizing the Ketchup:

   • Adjust salt and seasonings as needed.
   • Remove peppercorns and allspice.
   • Fill jars with ketchup, leaving 1 cm of space from the rims.
   • Seal with boiled lids and rims.
   • Return jars to boiling water bath and boil for an additional 10 minutes.

7. Cool and Store:

   • Remove jars from the canner.
   • Allow them to cool, check the seals.
   • Label and store in the fridge once opened.

🍴 Serve and Enjoy:
Congratulations! You’ve just created a batch of rich, flavorful homemade tomato ketchup that’s perfect for large gatherings. Share this delightful condiment with family and friends, elevating every meal with a touch of your culinary expertise. 🎉