My mom is the canning queen. She has an exorbitant amount of patience and tried and true methods for canning. I still have much to learn and have been very grateful for her willingness to help me. (I was the one who always said canning isn’t an absolute to be a Mennonite!) Though it certainly isn’t, I’m realizing it is handy to have canned items on hand. The best part is that I know what ingredients were put into the jar! My mom and I tried our hand at homemade ketchup the other day. I was pleased considering I haven’t had ketchup for a long time. (I haven’t been able to find ketchup that is corn free.)
2 gallens tomato paste
1 1/2 tsp. mustard
1/4 C. salt (scant to taste)
2 C. vinegar
pinch of cloves
1/2 tsp. pepper
1 tsp. celery seed
1/4 tsp. cinnamon
1/2 tsp. onion salt
1- 2 1/2 C. maple syrup (Make according to your desired sweetness)
To make your tomato paste simply cook cut tomatoes till soft. Let tomatoes sit for 20 minutes then drain of water liquid. Put tomatoes through a strainer.
Mix dry ingredients together and add to tomato paste. Add mustard, vinegar, and maple syrup. Taste to see if more syrup is needed. Simmer till desired thickness is reached. Fill pint jars with ketchup and cold pack for 20 minutes.
This ketchup can also be used as a sauce for meatloaf.