I "Heart" Heinz!
Disclaimer: Heinz does not pay me to "love" their ketchup. =D
Homemade Tomato Ketchup
By now your gardens are probably starting to produce a good crop of tomatoes. Mine are a bit slow to come on this year. I still have a lot of salsa and chili sauce left from last fall, so I wanted to try something new. My good friend, Lynette Chidester graciously allowed me to publish her tried and true recipe for ketchup. She says she likes it better than store-bought. I think it would be fun to try this out. Grandma Zetta used to make a lot of her own condiments.
3 gallons plus 1 quart tomato juice
4 cups white sugar
3 cups white vinegar (could use part cider)
1/2 tsp. black pepper
1/3 cup salt
1/2 tsp. cayenne pepper or 1 teaspoon dried mustard
1/2 tsp. allspice
1/2 tsp. dried cloves
1 and 1/2 tsp. cinnamon
Carefully boil the juice, stirring frequently, until juice is reduced to about half. Add 1/2 of the vinegar and all of the sugar and salt. Cook an additional 30 minutes, stirring frequently, then add the rest of the vinegar. Just before ladling it into the jars, add spices and mix well. Until recently Lynette processed it in a boiling water bath. But she warns that because of the lower acidity of today's tomatoes, it would probably be prudent to pressure process pints at 15 pounds (Highland, Utah altitude) for 15 minutes.
Hope you get a great tomato harvest this year,