Ingredients
Everything you'll need to make this recipe
1
8 quarts (950 ml) ripe tomatoes
2
½ cup (120 g) white granulated sugar
3
2 tablespoons dry mustard
4
1 tablespoon ground allspice
5
2 cups cider vinegar
6
3 tablespoons salt
7
1 tablespoon black pepper
8
1 teaspoon ground cloves
Instructions
Step-by-step guide to making this recipe
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.
3 hours
3
Pour hot ketchup into hot sterilized 1-pint jars and seal. Process for 15 minutes in boiling water bath.
15 minutes
Notes
- •For the canning process, add 5 minutes boiling time for altitudes from 1,001–6,000 feet (300–1800 metres), and another 5 minutes if over 6,000 feet (1800 metres).