Homemade Ketchup Recipe with Fresh Tomatoes (Canning or Freezer)
About This Resource
This article provides a detailed recipe for making homemade ketchup using fresh tomatoes, suitable for canning or freezing. It emphasizes the superior taste and lower additives of homemade ketchup compared to store-bought versions. The recipe includes a list of ingredients, such as tomatoes, onions, and spices, along with instructions for preparation and cooking. It also discusses the best types of tomatoes to use and offers tips on canning safety and equipment needed. The article is designed for readers looking to preserve their garden tomatoes in a delicious way, making it a practical resource for homesteaders interested in food preservation.
Key takeaways
What to know before you act on this, from the SteadScape editors.
- Select 12 pounds of ripe, blemish-free tomatoes for optimal flavor and yield approximately 4 to 5 pints of ketchup.
- Use 1.5 cups of vinegar with 5% acidity for safe canning; a mix of 1 cup apple cider and 1/2 cup white vinegar works well.
- Prepare your canning supplies, including jars and lids, at least one week before your tomatoes are ready to ensure everything is sanitized and ready.
- Avoid using cherry tomatoes alone due to their high water content; instead, mix varieties like Roma and San Marzano for best results.
- Plan to make ketchup in late summer when tomatoes are at their peak ripeness for the best flavor and preservation.
- Best for
- Beginners preserving garden tomatoes; ideal in late summer during tomato harvest.
Source Information
Summary and key takeaways written by SteadScape. How we choose resources
Reviews (0)
Share your experience with this resource
Sign in to leave a review
No reviews yet. Be the first to share your experience!