Homemade Ketchup Recipe
Are you looking for a delicious Homemade Ketchup recipe? No other ingredient will make Homemade Ketchup taste so yummy than Vegetable. Serve this tasty Side Dish as often as you like! Make this Homemade Ketchup for your family today to let them know that how much you love them.
Ingredients
4 large ripe tomatoes, peeled, seeded, and chopped (about 6 cups), or 4 cans (14 1/2 ounces each) low-sodium tomatoes with theirjuice
2 medium-size sweet apples, such as Golden Delicious, peeled, cored, and coarsely chopped (about 2 1/2 cups)
1 1/2 small yellow onions, chopped
2 cloves garlic, sliced
1/2 cup cider vinegar
1/3 cup firmly packed light brown sugar
1 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/4 teaspoon ground cloves
1 cinnamon stick
Directions
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.
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.
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