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How To Make Simple Homemade Ketchup

Simple Homemade Ketchup

 

We got our first garden harvest finally after struggling all summer with freezing temperatures. We lost most of our garden but I have managed to save some of the tomato plants. Finally at the beginning of October we have our first real batch of tomatoes.

 

We have a very simple recipe which uses a packet of Mrs Wages all natural ketchup mix. This contains all the extras that you need besides the tomatoes and a can of tomato paste. Since we lost our garden vegetables this is the way we have to go.

 

You can get Mrs Wages all natural ketchup mix here: Mrs Wages all natural ketchup mix

 

Mrs Wages all natural ketchup mix

 

Mrs Wages all natural ketchup mix

 

 

You can follow along and use your own garden vegetables if you like.

 

 

 

 

Homemade Ketchup Ingredients

 

6 to 8 pounds of fresh, vine ripened tomatoes

1 cup white vinegar

1 - 6 oz can of tomato paste

1 + 1/2 cup sugar

1 pouch Mrs Wages ketchup mix.

 

 

Make Homemade Ketchup

 

Wash the tomatoes first. Then bring some water to a boil in a separate pot. Briefly scald the tomatoes in the boiling water. Dip them into cold water. Cut out the cores and slip off the skins.

 

Process your tomatoes

 

Process your tomatoes

 

(Optional) - We chose to skip the scalding and skinning process and tossed the tomatoes into the blender with the skin on. This saved us some time and gives us a little bit more nutrients from the tomatoes. It also reduces waste. When chopped in the blender, the skins are not noticable anymore.

 

 

You may want to filter out the seeds although we chose not to. It was another step we saved and the seeds dont bother us.

 

Put your tomatoes in a saucepan and bring to a boil. Reduce heat and simmer for another 25 minutes. Stir occasionally to prevent sticking or burning on the bottom of the pot.

 

Add the vinegar and tomato paste to the tomatoes and bring back to a boil, stirring occasionally. Now stir in the sugar and ketchup mix slowly. Mix well then reduce the heat and simmer for another 5 minutes.

 

Your ketchup is ready to use or preserve to later.

 

 

Preserve Your Homemade Ketchup

 

You can freeze your homemade ketchup in containers for later use. Only pull out what you need at any given time. The package suggests that you use the ketchup within a week (most likely because it has no preservatives).

 

You can also can your ketchup for long term storage.

 

Sterilize canning jars, lids and rings. Then pour the hot ketchup into sterile canning jars up to 1/2 inch from the top. Put on a lid and ring and tighten firmly.

 

Process the jars in a water bath for 40 minutes. Afterward, remove the jars and set them aside in a draft free, room temperature area to cool down and seal.

 

Now you have your own homemade ketchup for the entire year.

 

Homemade garden harvest ketchup

 

Homemade garden harvest ketchup

 

When you open a jar, I would advise only leaving out what you need at one serving (or a week) and put the rest into the freezer. Remove what you need each week. This will ensure your ketchup stays fresh and safe.

 

Enjoy.

 

You can watch today's video here: Watch the video now  Testing Out New Audio & Making Ketchup From Homestead Garden

 

While you are over there please subscribe to my YouTube channel and follow our daily videos as we strive to become self sufficient and off the grid on a budget.

 

Feel free to ask any questions or get help with your project on our Discussion and support forum


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Troy Reid

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