Canning recipe
Spiced ketchup for canning
A flavorful tomato-based ketchup with vinegar, sugar, and spices. Good as a basic sauce for simple meals.
35 min.
120 min.
-
6
Easy
Ingredients
- 4 kg ripe tomatoes
- 500 ml apple cider vinegar with 5% acidity
- 450 g sugar
- 80 g salt
- 2 tsp sweet paprika
- 2 tsp mustard powder
- 1 tsp black pepper
- 1 tsp ground allspice
- 1 tsp ground cloves, use sparingly
Preparation
2. Wash the tomatoes, remove the stem ends, and chop roughly.
3. Cook the tomatoes until soft, then pass them through a sieve or food mill.
4. Add the strained tomatoes, vinegar, sugar, salt, and spices to a large pot.
5. Simmer uncovered and slowly until the sauce thickens noticeably.
6. Stir regularly so nothing burns.
7. Fill the hot ketchup into the prepared jars, leaving about 2 cm headspace.
8. Wipe the jar rims clean, place the lids on, and close them.
9. Process in a canner or water bath at 90 °C for about 30 minutes.
10. Let the jars cool and check the seals.
Storage
Store in a cool, dark, and dry place. Keep opened jars in the refrigerator and use within 2 to 3 weeks.
Shelf life
Keeps for approx. 6 to 12 months when prepared cleanly.
Safety note
Do not reduce the amount of vinegar. The vinegar must have at least 5% acidity. Do not add fresh onions, oil, starch, flour, or dairy products. Discard jars with mold, a fermented smell, bubbles, a bulging lid, or a leaking seal.