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Homemade Ketchup

Healthy.Eater's picture
  Ripe tomatoes/Four 14 1/2 ounce cans low-sodium tomatoes with their juice 4 Large, peeled, seeded, and chopped to 6 cups
  Sweet apples 2 Medium, peeled, cored, and coarsely chopped to 2 1/2 cups (Golden/Delicious)
  Yellow onions 1 1⁄2 Small, chopped
  Garlic 2 Clove (10 gm), sliced
  Cider vinegar 1⁄2 Cup (8 tbs)
  Firmly packed light brown sugar 1⁄3 Cup (5.33 tbs)
  Honey 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Ground coriander 1⁄2 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Cinnamon stick 1

1 In a large enameled or stainless steel saucepan, com bine all the ingredients.
Bring to a boil over moderate heat, then Lower the heat and simmer, covered, stirring occasionally, for 30 minutes or until the apples are soft.
2 Discard the cinnamon stick.
Ina food processor or blender, whirl the ketchup for 1 minute or until smooth.
Pour the ketchup into seven 1/2 pint canning jars, leaving 1/4 inch of head space between the ketchup and the jar rim.
Cover the jars with dome lids and rings, place them In a boiling water bath, and return to a boil.
Process for 10 minutes.
Remove from the bath and let cool.
The next day, check the seals, label, and store in a cool, dry place for up to 6 months.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.5 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 680 Calories from Fat 23

% Daily Value*

Total Fat 3 g4.2%

Saturated Fat 0.39 g2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1042.5 mg43.4%

Total Carbohydrates 166 g55.2%

Dietary Fiber 19 g75.9%

Sugars 135.6 g

Protein 9 g17.1%

Vitamin A 124.7% Vitamin C 184.5%

Calcium 22.7% Iron 22.3%

*Based on a 2000 Calorie diet


Homemade Ketchup Recipe