Tomato Ketchup

Image by julajp via Flickr

This is tomato ketchup recipe made with all natural ingredients and no high fructose corn syrup. It’s ketchup you won’t mind your children dumping all over their food. The idea of this came from a wonderful little book called The Beginner’s Guide to Edible Herbs, although the recipe has been changed a bit to suit my taste. I cook mine in a small Crockpot. The secret is to use fresh spices and fresh garlic. Add curry powder or hot sauce to create new and different ketchups. Add 2 tablespoons of fresh (not Meyer) lemon juice if canning with a boiling water canner and for 30 minutes. Here are the ingredients:

• 28 ounces canned tomato sauce OR  1 cup tomato powder and 3 and a half cups water)
• 1/3 cup honey or ½ cup vanilla sugar
• 1/3 cup apple cider vinegar
• 3 Tablespoons minced sweet onion
• 1/2 teaspoon fresh minced garlic  
• 1 teaspoon pink Himalayan salt or sea salt
• 1/2 teaspoon fresh ground pink peppercorns
• 1/2 teaspoon fresh ground  mustard seed  
• 1/8 teaspoon fresh ground allspice
• 1/8 teaspoon fresh ground  cloves
• 1/8 teaspoon ground coriander seeds

 

• Sterilize a canning jar by filling it with boiling water. Then drain the jar when you are ready to use it. Keep lid and ring in boiling water as well.
• You will need to use a stainless steel pot or enameled as the tomato sauce will react with an aluminum pot.
• Combine all of the ingredients and bring it to a boil, stirring frequently.
• Reduce the heat and allow it to simmer for about half an hour until it reaches the consistency of ketchup or 4 hours in Crockpot.

 

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