It’s time to get out your mason jars, sterilize them, and get ready to start canning those extra tomatoes. Except this time, we’re going to preserve the tomatoes as ketchup!
Whether you planted a few too many tomato plants, or just want to make your own ketchup from the ripe and mouthwatering deliciousness of the local farmers market, you’re in for a treat!
Once you open the canned product, use within 2-3 weeks.
This recipe makes approximately 750ml, or 2-3 small jars.
You’re looking at about 1 hour and 15 minutes from start to finish. The unopened product will keep for about 3 months.
We’d love to see your finished product! Send pictures to firstname.lastname@example.org and we’ll put the pictures up here for everyone to see!
- 1kg (2.2 lb) ripe tomatoes, lightly chopped.
- 1 chopped carrot
- 1 chopped small onion
- 1 chopped celery stick
- 1 good pinch of ground cloves
- 1 large bay leaf
- 2 mace blades
- 1 tsp sea salt
- 150ml (2oz) light soft brown sugar
- Sterilize your jars and lids: How to Properly Sterilize Food Canning Jars
- Put all the ingredients except sugar in a preserving pan or a large heavy-based, stainless steel saucepan.
- Bring to a boil, reduce heat, cover and simmer for 30 minutes.
- Remove lid and cook for an additional 15 minutes, stirring occasionally.
- Discard the mace and bay leaf (NEVER EAT A BAY LEAF).
- Purée the mixture in a blender or food processor, then rub it through a nylon sieve back into the rinsed pan.
- Stir in sugar and bring back to a boil, stirring continuously for five minutes until the sauce is the consistency of thick cream.
- Pour into sterilized jars.
- Cover with waxed paper discs, cool, seal, and label.
- Store in a cool, dark place for up to 3 months.