Homemade Blender Ketchup Recipe
Cook Time: 1 hour
Prep Time: 30 minutes
Total Time: 1 hour 30 minutes
Description: Embrace the flavors of summer with this delightful homemade ketchup, perfect for using up an abundance of garden-fresh tomatoes. Adapted from the classic Farm Journal Freezing and Canning cookbook from 1973, this recipe offers a simple yet delicious way to create your own ketchup. I halved the original recipe to suit our needs, resulting in about five pints of rich, flavorful ketchup that stored beautifully in the fridge for nearly three months—until it was all gone!
Recipe Category: Small Appliance
Keywords: homemade ketchup, summer recipes, tomato preservation
Ingredients
| Ingredient | Quantity |
|---|---|
| Tomatoes | 48 |
| Green Bell Peppers | 2 |
| Onions | 2 |
| Vinegar | 4 cups |
| Sugar | 3 cups |
| Salt | 3 tablespoons |
| Dry Mustard | 2 teaspoons |
| Ground Allspice | 3 teaspoons |
| Ground Cloves | ½ teaspoon |
| Ground Cinnamon | 1½ teaspoons |
Nutritional Information (per serving)
| Nutritional Component | Amount |
|---|---|
| Calories | 773.9 |
| Total Fat | 3.3 g |
| Saturated Fat | 0.5 g |
| Cholesterol | 0 mg |
| Sodium | 1002.4 mg |
| Total Carbohydrates | 181.1 g |
| Dietary Fiber | 18.4 g |
| Sugars | 157.9 g |
| Protein | 12.7 g |
Instructions
- Begin by quartering the tomatoes, ensuring to remove the stem ends for a smoother texture.
- Next, prepare the green bell peppers by seeding them and cutting them into manageable chunks, alongside the onions, which should be peeled and quartered.
- In a large mixing bowl, combine the quartered tomatoes, peppers, and onions, and mix well to ensure even distribution.
- Carefully transfer the vegetable mixture into a blender, filling it about three-quarters full to allow for blending without spills.
- Blend the mixture at high speed for approximately 10 seconds, or until all vegetables are completely pureed. You may need to repeat this step if your blender can’t accommodate all the vegetables at once.
- Once blended, pour the pureed mixture into a large kettle and add the remaining ingredients: vinegar, sugar, salt, dry mustard, ground allspice, ground cloves, and ground cinnamon. Stir thoroughly to blend everything together.
- Place the kettle over medium heat and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer uncovered until the volume is reduced by half—this should take about an hour for the halved recipe.
- After reduction, pour the hot ketchup into sterilized jars, ensuring to leave appropriate headspace for sealing.
- Adjust the lids on your jars and process them in a boiling water bath for 10 minutes at 212°F (100°C) to ensure proper sealing.
- Finally, remove the jars from the water bath, allowing them to cool and complete the sealing process.
Enjoy your homemade ketchup on burgers, fries, or anything that could use a flavorful kick!
