@grannyanna_: Homemade ketchup is a labor of love, but store bought just doesn’t compare. Take a day and try it out! 🍅 Remember ☝️ Your kitchen, your rules My kitchen, my rules Ingredients • 10 lbs ripe tomatoes (about 30 medium) • 1¼ cups chopped onions • 1¼ cups chopped red bell pepper (I didn’t have any on hand, so I went without.) • 1¼ cups white vinegar (5% acidity) • 1/2c white sugar • 3 tbsp light brown sugar • 1 tbsp + 1 tsp canning salt • 3 tbsp local honey Spice Mix (tie in cheesecloth/spice bag) (Also didn’t have a cheesecloth, turned out just fine) • 1½ tsp celery seeds • ¾ tsp whole allspice • ¾ tsp mustard seeds • ¾ tsp ground cinnamon (or 1 stick) • ⅜ tsp ground cloves (a generous ¼ tsp, or 2–3 whole cloves) • ⅜ tsp black peppercorns • Pinch of cayenne (optional) • 1 bay leaf (I eyeballed the spices, not even gonna lie.) ⸻ Instructions 1. Cook tomatoes – Wash and quarter. Cook until soft in a large pot, then press through a food mill/sieve to remove skins and seeds. 2. Cook veggies – Add onions and peppers to tomato pulp. Simmer until soft, then blend smooth. 3. Spice the vinegar – Simmer vinegar with the spice bag for 15 minutes. Remove spice bag. 4. Combine – Stir spiced vinegar, sugars, honey, and salt into the tomato mixture. 5. Thicken – Simmer uncovered in a pot just big enough for the mixture, stirring often, until it reaches ketchup consistency (usually 3-4 hours depending on your heat). Use low heat to avoid scorching. - Do not cook in a stock pot as the pot will retain moisture and prevent the mixture from cooking down 6. Jar it – Ladle hot ketchup into sterilized pint or half-pint jars, leaving ¼-inch headspace. Remove air bubbles, wipe rims, apply lids. Boiling Water Bath • Pints/half-pints: • 15 min (0–1,000 ft) • 20 min (1,001–6,000 ft) • 25 min (6,001–8,000 ft) #homemadeketchup #gardentok #frommykitchentoyours #tomato #fyp

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Saturday 08 August 2026 22:44:46 GMT