Canning Heirloom Tomato Ketchup

Heirloom Tomato Ketchup

This is the first year I think I actually got my head on straight with the heirloom tomatoes. I kept sticking them up in the freezer until I had time to get back to them. Most of the really yummy tomato recipes for canning involve peppers and now the peppers are really coming on. So I pulled some of my tomatoes down from the freezer to make some ketchup.

This is a healthier version of homemade ketchup using some of the delicious chemical free and local honey my dear garden friend Ruth traded me for one of my watermelon jams. Great Trade I think!! So no sugar and non of the other nasty stuff they put in the ketchup sold at the market. 

For those of you who are sold on the tremendous flavors that heirloom tomatoes give us, you will also appreciate those flavors in this recipe. It's like what real ketchup use to taste like many years ago.

 Roman Stripe Paste Heirlooms

I must be a tomato rebel, because I simply have never found any reason to remove the skins or the seeds in my tomatoes. It's all good and I don't want to waste an ounce of any of them. When you blend the tomatoes for this ketchup there are no seeds to be seen or found. It's rich and creamy and thick!!

I also love the flavor of my heirloom sweet Italian peppers after they've turned nice and red. But you could use a red sweet bell pepper or any other of your favorite sweet peppers. Actually you can make it spicy and use mildly hot peppers here as well as really hot ones. It's all up to your personal tastes, so be creative and make it suit you and your family!

Ingredients

Makes 4 Pints

15 cups heirloom tomatoes, chopped (The best are Roma and Paste)

1 large sweet onion, chopped

1 or 2 large garlic cloves, minced
10 to 12 red sweet Italian Peppers (1 red bell, or sweet peppers of your choice)
1 1/2  cup 5% white vinegar (apple cider vinegar may be used)
2 tsp. fresh celery seeds
2 tsp. whole mustard seeds
2 to 3 fresh cinnamon sticks
1/2  to 3/4 cup honey 

1 tbsp. Sea Salt

Directions

Add tomatoes, onions, garlic, peppers and vinegar to a large non reactive pot. Bring to a boil and then simmer for about 30 minutes, stirring occasionally.

Next, remove your pot from the heat and place your mixture in the food processor or blender a little at a time until well pureed. Add it all back into your pot and add the honey and salt. 

You will need to make a spice bag out of cheese cloth to hold all your spices. Just tie a knot at both ends of the clothe and place it in your sauce. 

Bring back to a gentle boil. Again, reduce heat and simmer for another 30 minutes. This time stir it often until it reaches the desired consistency.

Pour your ketchup into hot sterilized jars. Wipe rims with clean cloth and place on lids and bands. Boil in water bath caner for 30 minutes.

Remove and put on counter out of any draft. Let set until cooled and store in pantry.

Happy Gardening and Happy Canning!

Pammy