Canning Tomato Ketchup

Michigan State University Extension
Preserving Food Safely - 01600827

Canning Tomato Ketchup

GUIDE 3:16                                                  
TOMATO KETCHUP                                              

24 lbs ripe tomatoes                                        
3 cups chopped onions                                       
3/4 teaspoon ground red pepper (cayenne)                    
3 cups cider vinegar (5%)                                   
4 tsp whole cloves                                          
3 sticks cinnamon, crushed                                  
1-1/2 tsp whole allspice                                    
3 tbsp celery seeds                                         
1-1/2 cups sugar                                            
1/4 cup salt                                                

YIELD:  6 to 7 pints                                        

PROCEDURE:  Wash tomatoes.  Dip in boiling water for 30     
to 60 seconds or until skins split. Dip in cold water.      
Slip off skins and remove cores. Quarter tomatoes into      
4-gallon stock pot or a large kettle. Add onions and red    
pepper. Bring to boil and simmer 20 minutes, uncovered.     
Combine spices in a spice bag and add to vinegar in a 2-    
quart saucepan. Bring to boil. Cover, turn off heat and     
hold tomato mixture 20 minutes. Then, remove spice bag      
and combine vinegar and tomato mixture. Boil about 30       
minutes. Put boiled mixture through a food mill or          
sieve. Return to pot. Add sugar and salt, boil gently,      
and stir frequently until volume is reduced by one-half     
or until mixture rounds up on spoon without separation.     
Fill pint jars, leaving 1/8-inch headspace. Adjust          
lids and process.                                           

Recommended process time for KETCHUP in a boiling-water     
                     Process Time at Altitudes of           

Style       Jar      0-           1,001-       Above        
of Pack     Size     1,000 ft     6,000 ft     6,000 ft     

Hot         Pints    15 min       20           25           

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