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Ketchup making

muleman

muleman

Gone But Not Forgotten
We have so many tomatoes this year we are back to canning again. We did up several gallons of spaghetti sauce so now we are making ketchup. This batch should net about 1 gallon or a little more. It is made from about 45 lbs of tomatoes skinned and run through the blender them screened to get the seeds out. Will be simmering till late this evening as it needs to cook down and thicken almost 2to 1. We will jar it up in pints and jelly jars. Making about 1 1/2 quarts for the old neighbor lady from this batch. A quick look at the garden shows we have at least enough for another batch by the weekend. Hoping to start on corn also as it is coming fast.
 

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I have about 15 quarts simmering on the stove myself right now that we're making into sauce.

Do you add paste or anything to thicken it or do you just cook it down a lot? I've had this sauce simmering since about 9:00 this morning and it would still be way too thin for ketchup.

PS. Your red-handled fork or spoon is burning pretty bad under your left pot...
 
That is a trivot to keep from scorching the pan of food. It reminds you of a flat popcorn maker.
 
Bill, do you add brown sugar, cinnamon and worcestershire sauce to your ketchup?
I always did. Haven't made it for a long time though.
The kids loved it the summer I made a huge bunch of it, then jarred it.
They thought it was fun to scoop it out of jars with a jelly spoon for fries, etc.
.. and they thought it tasted better than the bottled crap, because it did :D
 
Onions,sweet red peppers,green peppers,vinegar,sugar,lite salt,dry mustard,ground red pepper,all spice,cloves and cinnamon. Man it smells good. We are quitting for the night and will jar it tomorrow.
 
Oh yes, and cloves too, as well as the rest of the usual ingredients.
Bet it does smell good in there. ;)
 
Hmmm, you're ketchup sounds a lot like our sauce, but we don't add cinnamon.

I cooked it down hard today. Only ended up with 14 quarts.
 
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