Old Fashioned Ketchup Recipe

How to make it

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• Remove bad parts from the tomatoes. Wash and quarter them and add them to a very large stock pot, along with the onion, garlic, and cayenne pepper. Crush that mixture a bit to provide some liquid. Bring to a slow simmer for 30 minutes. Let cool.
• Run the contents of the stock pot in batches through a food mill. The old-fashioned kind of food mill with a fixed fine disk works best. (If you don't have access to a food mill, you will need to peel and seed your tomatoes before you start. Then, instead of running through a food mill, process in batches in your blender.)
• Return the milled mixture to the stock pot and simmer very slowly (to keep the tomatoes from burning), until the volume is reduced by about one-half. It should have the consistency of thick tomato sauce. This step may take six to twelve hours, maybe more, depending on the tomato variety. Let cool.
• Run the contents of the stock pot in batches through a blender.
• Return the mixture to the stock pot and bring to a simmer until the mixture is the consistency of commercial catsup. This step may take six hours or more.
• Add the remaining ingredients, bring to a simmer, and reduce to the desired consistency.
• Prepare a canner with jars and lids sufficient for about 8 - 10 pints of catsup: Fill canner with water to at least 1 inch above tops of jars, and add a little vinegar. Bring to boil for 15 minutes. Place lids, funnel, tongs, and ladle in saucepan with water, bring to a low simmer.
• Use the tongs to remove the jars and lids one at a time from the canner, pouring the jar water back into the canner. Fill each hot jar with ketchup, leaving 1/2-inch of head space. Wipe the rims of the jars, affix the lid, screw the band on finger tight, and return to the canner.
• Replace the lid on the canner and process in boiling water bath for 15 minutes, adjusting for altitude. Remove jars from canner, listen for a ping as the ketchup cools and the lid pops into place.
• Test the seal by pressing down on the lid; it should not give. Let the jars rest until cool. Store in a dark place.
• Nutritional Facts:
• Serves: 5
• Total Calories: 176
• Calories from Fat: 0
• This Old Fashioned Ketchup recipe is from the Camp Chef Cookbook Cookbook. Download this Cookbook today. http://www.dvo.com/campchef/