Ketchup (Variation 1)

Name: Ketchup (Variation 1)
Yield: Yield: approx. 8–10 pints
Ingredients: 4 quarts tomato juice; 2¼ cups sugar; 1 teaspoon pepper or more to taste; ¾ teaspoon allspice or more to taste; 2 cups vinegar; 1½ teaspoons onion powder or more to taste; ¾ teaspoon cinnamon or more to taste; ¾ teaspoon cloves or more to taste; 1 tablespoon salt

Preparation info

Yield: approx.
8–10 pints

Difficulty
Easy

Appears in

Amish Canning & Preserving

By Laura Anne Lapp

Published 2019

About

Homemade ketchup has a completely different flavor than store bought. The consistency is usually thinner and it tastes much sweeter. See for a different take on this ketchup recipe.

Ingredients

4 quarts tomato juice
2¼ cups sugar
1 teaspoon <

Sauce
Vegan
Gluten-free

Method

Combine all ingredients, except therm-flo, in a large stockpot.
Bring to a boil and boil for 15 minutes.
Add enough water to therm-flo to make a paste.
Stirring constantly, add therm-flo mixture to tomato mixture.
Boil until thickened.
Ladle into jars and process 30 minutes in hot-water bath.