Ketchup
method for making Ketchup
Read notes at end of article about feedback and considerations for future recipes.
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.
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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.