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Homemade Ketchup Recipe
|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)|
|Ground coriander||1⁄2 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
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
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.