It’s been awhile… 4 months, to be more specific. I haven’t forgotten you! Just got caught up in life! I have a few new adventures – one being that my husband, after nearly 3 years of being unemployed, got a job! He actually went into my family’s business and is LOVING it! I’m so happy for him, because he’s spent most of his career being relatively unsatisfied. Now he’s running a school catering business and putting his super
annoy… incredible efficiency skills to good use! Another bit of news is that I have a “job” too! I started babysitting these two darling girls who are sisters, just 11 months and 20 months old. (Crazy people! My girls are three YEARS apart and I thought that was kinda fast!!) It’s a really good fit, having four girls running around during the day, and it makes me chuckle a little to think that with cleaning my parent’s house every other week and babysitting full time during the week, I’m actually getting PAID to be a stay-at-home Mom! Ha!
So, life is good! I also invested in a new camera, and after my next two posts (which are already photographed by my old crappy camera) you will start seeing some sharper pictures of the canning process. I sure know how to keep you on pins and needles, eh Dear Reader? 🙂
A sneak peak of my new photographic capabilities! This is my youngest daughter, Dagny. Isn’t she just the epitome of summer memories here?
Anyway, I made some ketchup way back, even before Christmas. I think I even alluded to it like a tease on my Facebook Page, but then never bothered to post it. This ended up being a blessing in disguise though, because it gave my family time to actually consume the ketchup! I still have a quart left, and I’ve learned a few valuable lessons:
1. Make this in small batches. Unless you eat ketchup every single day with every single meal, you probably won’t consume an entire quart before it goes bad.
2. Do not store this in one of those cool retro red ketchup bottles or anything that doesn’t have a lid in the refrigerator, because if you do you will find yourself eating it and thinking it doesn’t taste quite right. And then you will discover mold. And then you will die of horror.
3. Do not put too much cayenne in the batch or your children will not eat it. Wussies.
4. Whilst in the “reduction” phase of this recipe, a “low boil” is NOT the same as a “simmer”. A low boil is more like reducing the heat from a high heat to a medium heat. You want the sauce to boil down sometime while you’re still young, and if you turn the heat all the way down to simmer, you will die and be buried before it ever reaches the consistency you desire. I’m actually writing from Heaven as we speak. It’s amazing up here! Say yes to Jesus!
5. Make this. It’s really good and worth buying all the unfamiliar spices for! The directions are all from The Ball Complete Book of Home Preservation, and they claim that the consistency will be thinner than commercial ketchup. I think you can probably get pretty close to the right consistency depending on your patience in the reduction phase. My batch turned out a little thinner than Heinz, but still held up nicely on a french fry.
Homemade Ketchup or Catsup for you weirdos out there 😉
Makes about 7 pint jars
What you will need:
- 3 Tbsp celery seeds
- 4 tsp whole cloves
- 2 cinnamon sticks (4 inches each), broken into pieces
- 1 1/2 tsp whole allspice
- 3 cups cider vinegar
- 24 lbs tomatoes, cored and quartered
- 3 cups chopped onions
- 1 tsp cayenne pepper
- 1 1/2 cups granulated sugar
- 1/4 cup pickling or canning salt
1. Tie celery seeds, cloves, cinnamon sticks and allspice in a corner of cheesecloth, creating a spice bag.
2. In a stainless steel saucepan, add vinegar and spice bag. Bring to a boil over high heat. Remove from heat and let stand for 25 minutes. Discard spice bag.
3. In a large stainless steel saucepan, combine tomatoes, onions and cayenne. Bring to a boil over high heat, stirring frequently. Reduce heat and boil gently for 20 minutes. Add infused vinegar and boil gently until vegetables are soft and mixture begins to thicken, about 30 minutes. (I actually pureed and strained my tomatoes before adding the vinegar. You can do it either way.)
4. Using a food mill or a food processor and working in batches, puree mixture. Transfer mixture to a mesh colander placed over a glass or stainless steel bowl, shaking and banging the colander on the side of the bowl to force the liquids through. Discard solids.
5. Return liquid to saucepan. Add sugar and salt. Bring to a boil over medium heat, stirring occasionally. Reduce heat and boil gently, stirring frequently, until volume is reduced by half and mixture is almost the consistency of commercial ketchup, about 45 minutes
6. Meanwhile, prepare jars and lids. See Instructions for Boiling-Water Canning.
7. Ladle hot ketchup into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace if necessary, by adding hot ketchup. Wipe rim. Center lid on jar. Screw band down until resistence is met, then increase to fingertip-tight.
8. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 15 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.
I chose to can this into quarts, which I would not recommend. Pints or half-pints make much more sense since there are no preservatives! (Am I wearing a muumuu in the reflection? That was SO 4 months ago! Tsk!)