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Tomato Ketchup

User Rating 4 Star Rating (1 Review)


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  • 1 peck tomatoes (approximately 8 quarts)
  • 1/2 cup sugar
  • 2 tablespoons dry mustard
  • 1 tablespoon ground allspice
  • 2 cups cider vinegar
  • 3 tablespoons salt
  • 1 tablespoon black pepper
  • 1 teaspoon ground cloves


Select good, ripe tomatoes. Scald and strain through a coarse sieve to remove seed and skin. Measure 1 gallon. When the tomatoes become cold add the remaining ingredients. Let simmer slowly for 3 hours. Pour into hot sterilized 1-pint jars and seal. Process for 15 minutes in boiling water bath. Add 5 minutes processing time for altitudes from 1,001 to 6,000 feet, and another 5 minutes if over 6,000 feet.

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User Reviews

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 4 out of 5
Yummy, Member doof9046

First time that I have made sauce and it was fantastic I roasted the tomatoes instead of blanching them as well as adding 2 whole roasted garlic bulbs, 2 bayleaves and 1 teaspoon of hot smoked paprika. the paprika and bayleaves give the sauce a bit more depth. don't forget to remove the bayleaves before passing through the seive. If you can get hold of an hand operated Mouli it's much easier than a seive.

9 out of 9 people found this helpful.

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