Definition:

Ketchup is “seasoned pureed condiment” and “typically made from a combination of tomatoes, vinegar, sugar, and a blend of spices”

Introduction:

This is my first attempt at making Ketchup. I arrived at the ingredients following a survey of recipes available on the internet as well as a review of you-tube videos. The quantity of ingredients should fit comfortably in a 15 L (16 quart) roasting oven. After cooking, you may expect 7 x 1 L glass jars which can be processed in a hot water bath and stored as shelf stable.

Thanks for following The Forager.

Ingredients

• 15 lbs prepared tomatoes (approximately 6 large freezer bags or 40 lbs frozen tomatoes). See Day 1 Prepare Equipment and Tomatoes under Process Instructions for details on how to prepare frozen Tomatoes.

• 400g finely chopped Onions (approximately 3 cups)

• 250g brewing sugar (approximately 2 cup). also known as dextrose or corn sugar

• 1 1/4 cups white vinegar

• 1 1/4 cups apple cider vinegar

• 60g coarse pickling salt (approximately 1/4 cup)

• 2 tsp garlic powder

• 1 tsp black pepper

• 1/4 tsp celery seed

• 1/2 tsp mustard powder

Options: see feedback reports at bottom of article

Equipment:

• 16 liter Roasting Oven or large 2 gallon stainless steel pot

• 2 large plastic tubs or bowls to thaw frozen Tomatoes

• 1 large bowl or pot

• large colander to drain Tomatoes

• electric blender or food processor

• canning funnel

• measuring cups, 1 cup, 1/4 cup and 500ml

• 1 tsp, 1/2 tsp, and 1/4 tsp

• large slotted spoon

• kitchen scale

• 7 x 1 liter glass mason jars, with lids and rings

• hot water bath canner with rack for jars

• jar lifter

Process Instructions

Day 1 - Prepare Equipment & Tomatoes

• assemble equipment, wash, rinse and dry overnight in dish rack

• take bags of frozen Tomatoes out of the deep freeze in the morning, and place in large tubs or bowls to thaw for at least 24 hours

• as tomatoes thaw water will be released from ice crystals

• remove water from bags every 4 to 6 hours or as it accumulates

• as Tomatoes soften drain through a colander as required

• assemble ingredients

• coarse chop onions in blender and store in fridge overnight

Day 1 - prepare hot water bath

• place 7 x 1 liter mason jars in water canner and fill jars first and then bath with water until jars are covered

• carefully remove jars and pour water out of them. dry in dish rack overnight

• the water level in canner is now correct and will not overflow when hot filled jars are added

Day 2 - Cook & Process Ingredients into Ketchup

• place thawed Tomatoes into roaster oven

• cook on 250’F setting, covered, for first 1 hour or until simmering

• stir occasionally to prevent any sticking or burning to bottom

• once simmering add chopped onions and vinegar. stir

• cook uncovered now to allow evaporation of water.

• adjust temperature in order to keep simmering. Roaster oven may require setting of 250 up to 300’F

• simmer for at least 1 hour

• add dry ingredients (except sugar) and stir occasionally

• continue to cook uncovered until desired consistency is obtained. I would describe it as like a thick soup

• turn heat off and let cool for 30 minutes

• transfer into a blender using a 500ml measuring cup

• blend at progressively higher speeds for 1 or 2 minutes to emulsify

• transfer from blender into large 2 gallon pot

• this will take 7 or 8 cycles to complete

• it should be cool enough now to taste. If not allow it to cool some more

• add first portion of sugar. stir to mix and taste

• continue adding portions of sugar until desired sweetness is obtained

• heat ketchup in pot until simmering

Day 2 - Preserve in Hot Water Bath

• if you pre-measured the water level in the canner turn heat on

• have 7 x 1 liter glass mason jars placed close to pot of simmering ketchup along with canning funnel

• using 500ml glass measuring cup, scoop hot ketchup out of pot and through canning funnel into jars, leaving approximately 1/2 inch of headspace (up to bottom of where threads for metal rings start)

• wipe any ketchup off rims and place new canning seals. screw rings on lightly (two finger tight)

• place in canning rack and gently lower into canner

• turn heat up and monitor water until boiling

• place lid on and start timer

• recommended processing time for sauce is 35 minutes with an adjustment for the altitude of you location

• 0-1,000 ft – 35 minutes – 40 minutes 

• 1,001-3,000 ft – 40 minutes – 45 minutes 

• 3,001-6,000 ft – 45 minutes – 50 minutes 

• Above 6,000 ft – 50 minutes – 55 minutes

reference for processing is https://www.simplycanning.com/canning-tomato-sauce/

• when processing time is complete, turn heat off and leave jars in canner for 5 to 10 more minutes to prevent siphonage (ketchup overflowing because of heat and pressure buildup)

• carefully remove jars with a jar lifter and place on towel

• allow jars to cool until they are at room temperature

• check seals and if any lids move up and down (not pulled down tight), set these jars aside for refrigeration and immediate consumption

• label with product name and date

Notes & Feedback:

Sweeteners - most common feedback indicates not sweet enough. I used glucose which is not as sweet as sucrose (table sugar). Sucrose has a relative rating of 1, while glucose is .80 I would recommend trying Sucrose and adding to taste. For those that cannot tolerate glucose I would recommend glycerol or erythritol.

Salt - some feedback indicated was not salty enough. could try adding in 1/4 cup increments and tasting to find optimum levels

Thickness - was excellent before processing. After heat processing some of the water separated and it was slightly thin compared to store bought. will consider adding a thickener in future recipes.

Zucchini is one of the most prolific vegetables in creation. It can be used in so many ways, but my favorite is in the making of Salsa. The ingredients include vegetables that I grow or that can be easily sourced locally.

Included at the end of this post is a link to my guide on processing Salsa in a steam bath.

Ingredients

• 18 to 24 cups Zucchini, chopped fine

• 8 medium sweet white Onions, chopped fine

• 2 green bell Peppers, chopped fine (remove veins & seeds)

• 2 red bell Peppers, chopped fine (remove veins & seeds)

• 10 to 12 small Jalapeno Peppers, chopped fine with seeds

• 3 to 4 Banana Peppers, chopped fine with seeds

• 2 tablespoons minced Garlic

• 1/2 cup pickling Salt

• 2 tablespoons (tbsp) pickling Salt

• 4 tablespoons dry Mustard

• 2 tablespoons Garlic powder

• 2 tablespoons Cumin

• 4 cups white Vinegar

• 2 tablespoons red pepper flakes

• 2 teaspoons ground black pepper flakes

• 6 to 8 chopped ripe Tomatoes

• 24 ounces Tomato Paste

• 2 cups brown Sugar (see below)

Options

• the original recipe recommended 2 cups brown sugar. you do not need to add sugar and it still tastes great

• liberal substitutions of vegetable varieties is encouraged, depending on what is available from your own garden or locally. ex. yellow Onions for white

• I use garden Tomatoes which have been frozen, and water removed during the thawing process.

Process Steps - Day 1

1. In a large bowl combine Zucchini; Onions; green Bell Peppers; red Bell Peppers; Jalapeno Peppers; Banana Peppers; minced Garlic; and 1/2 cup pickling salt. Mix together, cover and store overnight in the refrigerator.

Process Steps - Day 2

1. Rinse Zucchini mixture thoroughly to remove liquid and drain

2. place mixture into a large cooking pot

3. add dry Mustard; Garlic powder; Cumin; white Vinegar; red Pepper flakes; 2 tbsp pickling Salt; ground black pepper; chopped Tomatoes; Tomato paste and brown Sugar.

4. bring to a boil and simmer for 15 minutes. Stir frequently to avoid sticking or burning onto the bottom of the pot.

5. using a canning funnel, hot fill into 500 ml canning jars. place new lid and ring onto jars and turn until slight resistance. I refer to this as two finger tight

6. follow instructions in Steam Bath Canning Guide

I outlined how to determine when a Tomato is ready to pick, and how to harvest in my Tomato Growing Guide,

so I won’t cover that information here.

I usually pick them at 50% color development, which means they are significantly red. After picking they are stored inside at room temperature until they just start to soften slightly.

The following steps outline how to prepare and process them for freezer storage:

Step 1 - bring a large pot of water to boil

Step 2 - add cold tap water to a large bowl about half full

Step 3 - cut a large X into the bottom of the tomato breaking the skin. I use a knife with a serrated edge, like a steak knife.

Step 4 - with a large slotted spoon transfer Tomatoes into the pot of boiling water (as many as the pot will hold without overflowing)

Step 5 - when the skin starts to separate from the flesh remove tomatoes using the slotted spoon and transfer into the bowl containing cold water

step 6 - let tomatoes cool for a minute or two until you can hold with bare hands. Slip skin off starting at the end with the X cut into it. If there is scarring remove that as well. Peel off skin to the stem end, then using the sharp end of the knife cut around the stem deeply into the tomato and around it. Pull out the stem core and skin and remove.

Step 7 - You may want to quarter larger Tomatoes before placing them in a large freezer bag for frozen storage.

Once the Tomato harvest is over and all have been processed into freezer bags it will be time for making Tomato sauce and salsa.

I prepared a guide for making Tomato Sauce here

A guide to making and preserving the most delicious Salsa will be coming in September.

Thanks for taking the time to follow The Forager.

For all Recipes

Quality & Safety - if possible obtain ingredients that do not have any agricultural chemical residues present. Agricultural chemicals may include pesticides, herbicides and fungicides. If you purchase food at local farmer’s markets, ask the vendor if they use chemicals. For food sold in retail stores, organic label may indicate the producer makes an effort to avoid chemicals. The best option is to grow them in your own garden where you have control of all production and processing steps.

Pickled Carrots - 500ml jar

Ingredients

• Carrots - 1.5 to 2 lbs carrots required for each 500ml jar

• Dill - I recommend fresh flower heads that have turned lime green. at this stage they will impart the best flavour and aroma. One or two heads per jar

• Peppercorns - 1/4 tsp per jar. Check best before date or packed on date to verify freshness.

Optional

• Garlic - 2 or 3 cloves, crushed, per jar

• chili pepper flakes - 1/2 tsp per jar

Making the pickling solution:

• Vinegar 5% - rule of thumb for safe vinegar / water pickling solutions is that the vinegar should be of at least 5% acidity, and that the vinegar ratio in that mix should be a minimum of 50%

• Water - Soft water makes the best brine for pickles. Hard water may cause cloudiness in the brine and discolor pickles.

• Pickling Salt - Pickling salt does not contain anti-caking agents or additives like iodine, which can affect the color or clarity of the pickling liquid.

for 6 x 500 ml jars: Mix 500ml water with 500ml vinegar and 1/4 cup pickling salt. Bring to a boil stirring occasionally to dissolve salt. Multiply batch size as required.

Government recommended processing time at sea level to 1000’ above - 10 minutes. Add 5 minutes for every 1000’ above that. There may be other sources that provide recommendations based on scientific analysis. Due diligence is required

Dilled Green Bean Pickles - 500ml jar

• Green or Yellow Beans - 1.5 to 2 lbs carrots required for each 500ml jar

• Dill - I recommend fresh flower heads that have turned lime green. at this stage they will impart the best flavour and aroma. One or two heads per jar

• Peppercorns - 1/4 tsp per jar. Check best before date or packed on date to verify freshness.

• Pickling solution - same as for Carrots

Optional

• Garlic - 2 or 3 cloves, crushed, per jar

• chili pepper flakes - 1/2 tsp per jar

processing time - same as pickled Carrots

Cucumber Pickles - 500ml jar

• Ingredients to ensure crisp pickles

  • Calcium Chloride 1/8 tsp - add to each jar before packing with ingredients

  • Oak Leaves or Grape leaves (source of tannins) - add 1 to 2 leaves/jar before packing with ingredients

• Dill - I recommend fresh flower heads that have turned lime green. at this stage they will impart the best flavour and aroma. add one or two heads into each jar after the calcium chloride and oak leaves

• Peppercorns - 1/4 tsp per jar. Check best before date or packed on date to verify freshness.

• Fresh Cucumbers - 1.5 to 2 lbs cucumbers required for each 500ml jar

• Pickling solution - same as for pickled Carrots above

Optional

• Garlic - 2 to 3 cloves, crushed, per jar

• chili pepper flakes - 1/2 tsp per jar

Note on preserving the texture of Cucumbers

• cut 1/4 inch off the blossom and stem ends in order to remove enzymes that might soften the cucumber during processing

• If you want to accumulate smaller quantities that you pick each day until you have enough for a batch, cut the blossom ends off and store them in a bowl of water in the refrigerator for up to 5 days. I have tried this and found them to be crisp and tasty.

processing time - same as for pickled carrots

Steam Bath Canning

Steam canning is a method in which glass jars filled with ingredients, are processed in an enclosed pot using the heat of steam (as opposed to a hot water bath)

In the past, it’s also been referred to as “atmospheric steam canning” in order to clarify that it’s happening at a normal atmosphere (pressure), as opposed to under induced, artificial pressure (e.g. pressure canning.)

A steam canner, has a shallow base with a rack where jars sit above boiling water, and a tall domed top with vent holes on either side near the base. Water boiling in the base creates steam that surrounds jars during processing, so we refer to these canners as steam canners.

A hot water bath canner may require the user to heat 16 or more quarts of water. A steam canner uses only about 2 quarts of water, shortening the time to bring the canner to processing temperature. Once the canner is fully steaming, the processing time is the same as for a boiling water canner.

Read more

• Kale leaves are ready to pick when they are the size of your palm

• remove leaves using pruning scissors/shears at the main stem taking care not to damage the young new leaves. This will ensure continued production throughout the growing season

• wash leaves to remove extraneous material if required

• fold leaves along midrib and remove leaf material from stem by tearing motion

• place whole leaves or pieces onto trays in the oven or a dehydrator

• set dehydrator at lowest setting (if possible below 30’C) and start drying

• Optional (depending on dryer) - every 2 hours rotate trays to ensure even drying

• Kale is done when leaves are crispy dry and crumble readily

• store in glass mason jar with a lid in order to preserve dryness

I use a dehydrator with 4 trays like the one picture below. The lowest temperature setting is 35’C, but the actual temperature inside may not be that high.

After 12 hours in the dehydrator.

after being crumbled and stored in glass mason jar