Omg Worthy Homemade Ketchup Using Garden Fresh Tomatoes Recipes

HOMEMADE KETCHUP - MADE FROM FRESH TOMATOES

Steps:

• Add all the ingredients to a large stockpot.
• Over medium-high heat, bring the mixture to a boil. Once boiling, reduce to a simmer and cook over low heat for 30-60 minutes.
• Use an immersion blender to puree. Continue to heat to reduce to desired consistency.
• Cool completely and transfer to an air-tight container.

HOMEMADE KETCHUP FROM FRESH TOMATOES

Steps:

• Cook tomatoes on medium heat uncovered in a large stock pot 10-15 mins, mashing them to help them cook down.
• Strain through a mesh strainer into a smaller pot or bowl, to remove the skin and the seeds from the tomatoes.
• Once it is strained, add the remaining ingredients and bring to a boil.
• Reduce the heat to a simmer and cook until thick, stirring occasionally, for about an hour.
• Puree the mixture in a food processor or blender, or use an immersion blender to get the prefect consistency.
• Transfer to jars to cool.

OMG-WORTHY HOMEMADE KETCHUP USING GARDEN FRESH TOMATOES

Steps:

• Add the tomatoes, onion, garlic, chile, apple cider vinegar and honey to a large pot.
• Place the cinnamon stick, celery seeds, crushed red pepper, allspice and cloves on the cheesecloth. Bring the ends of the cloth together, and tie securely with kitchen twine or string.
• Add the spice bag to the pot.
• Cook over medium heat for 30 minutes.
• Remove from the heat.
• Discard the spice bag.
• Puree the mixture using an immersion blender.
• Strain the blended mixture through fine mash strainer.
• Put the mixture back to the pot.
• Cook over medium heat for 20-30 minutes or until thickened to your liking.
• Season to taste with salt.
• Serve immediately or store in a bottle and refrigerate until ready to use.

FRESH TOMATO KETCHUP

Steps:

• Place the tomatoes, onions, bell pepper and garlic in a large pot.
• Bring to boil over high heat, reduce the heat to medium-low and simmer, stirring occasionally until the vegetables are very soft, about 30 minutes.
• Pass through the finest blade of a food mill to make a semi-smooth puree. Alternatively, puree in the blender until smooth and pass through a fine strainer. Place the puree back in the cleaned soup pot.
• Place the peppercorns, mustard seeds, allspice berries, cloves, celery seeds, ginger, cinnamon stick and bay leaves on a piece of cheesecloth and tie it up to form a bag.
• Add to the tomatoes, along with the brown sugar, paprika, mace, cider vinegar, salt and cayenne.
• Simmer slowly, stirring frequently, until the ketchup is very thick, 1 1/2 to 2 hours. Remove the cheesecloth bag and discard.
• Ketchup can be cooled and stored in a sealed plastic container in the refrigerator for 2 weeks.
• Alternatively, you can put ketchup in sterilized jars. To do so, first wash the jars in hot, soapy water. Rinse well. Bring a large pot of water to a boil. Add 4 pint jars and lids and boil 1 minute. Remove with tongs and drain.
• While the ketchup is still hot, pour it into the sterilized jars, leaving 1/4-inch headroom. Seal and place in boiling water bath for 12 minutes. Remove and cool.