Tomato Ketchup

Preparation info
  • Makes

    8 pints

    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

If you can wait a while (preferably 3 or 4 weeks) to open ajar and taste this smooth, spicy ketchup, its flavors will have blended subtly. We like to think of ketchup in its original sense—a seasoning to be incorporated in other preparations as well as a solo table sauce.

Ketchup came to America, as might be expected, from the sauce-loving British, who learned of its virtues in the Far East. In earlier days —and still in Britain today—ketchups were made from green walnuts, mushrooms