Homemade Ketchup
Ingredients
- 8 quarts (950 ml) ripe tomatoes
- ½ cup (120 g) white granulated sugar
- 2 tablespoons dry mustard
- 1 tablespoon ground allspice
- 2 cups cider vinegar
- 3 tablespoons salt
- 1 tablespoon black pepper
- 1 teaspoon ground cloves
Ingredients for 96 servings (5.8 kg) · the original recipe
Method
- 1
Scald tomatoes, and press through a coarse sieve to remove seeds and skins. Let cool.
- 2
Measure out 1 gallon (3.8 litres) of tomato pulp, and combine with the remaining ingredients. Let simmer slowly for 3 hours.
Stovetop - 3
Pour hot ketchup into hot sterilized 1-pint jars and seal. Process for 15 minutes in boiling water bath.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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