Ketchup (Variation 2)

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Preparation info

  • Yield: approx.

    6–7 pints

    • Difficulty

      Easy

Appears in

Amish Canning & Preserving

Amish Canning & Preserving

By Laura Anne Lapp

Published 2019

  • About

Ingredients

  • 4 quarts tomato juice
  • ¾ cup brown sugar
  • ¾ cup

Method

  1. Mix all ingredients, except therm-flo, in a large stockpot.
  2. Bring to a boil and boil for 1 hour.
  3. Mix therm-flo with enough water to make a paste.
  4. Stirring constantly, add to tomato mixture.
  5. Boil until thickened.
  6. Ladle into jars and process for 30 minutes in hot-water bath.