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This recipe originally came from my Grandma Aman and is much coveted by family members. It’s a must autumn and winter delight. In fact, I was back in upstate New York this summer visiting our daughter and grandchildren and was soon asked to make a fresh batch of ketchup. My youngest sister Mary and I made a huge batch calling for 56 pounds of tomatoes which took an entire day. Whew!!
Our family typically serves this with pork and sauerkraut or meatloaf but there are many other possibilities such as hamburgers or pot roast. I usually double the recipe as peeling 14 pounds of tomatoes takes some time. Just bring a large pot of water to boil, drop in tomatoes and when they start to blister remove, cool and peel.
To make this dish a great success, I recommend using these ingredients and cooking tools:. Ingredient Note: Whenever possible, I always purchase the “Culinary” size ingredients for cost savings and their canister or large seal containers. That way I’m rarely out of an ingredient when I need to put my hands on one. Also, if you’re unfamiliar with a specific brand that I recommend, you can rest assured that I’ve tested it many time before against more well-known brands and found it superior. Lastly, oftentimes the actual “pack or bulk size” of a recommended ingredient is listed. That’s for your ordering purposes. I has nothing to do with the “specific amount” called for in my recipe.
Bragg, Organic Apple Cider Vinegar, Raw, Unfiltered, with The Mother
Domino Pure Cane Sugar 4lb easy to store canister
Morton Iodized Salt, 26 oz, Pack of 2
McCormick Culinary Ground Cloves, 16 oz
McCormick Culinary Ground Allspice, 1 lb
McCormick Fine Ground Black Pepper (Organic, Non-GMO, Kosher), 12 oz
Ball Wide Mouth Pint 16-Ounce Glass Mason Jar with Lids and Bands, 12-Count
Le Creuset of America Enameled Cast Iron Signature Oval Dutch Oven, 8 quart, Marseille
- 1 peck tomatoes (14 lbs), peeled
- 2 large onions
- 1 cup Bragg, Organic Apple Cider Vinegar, Raw, Unfiltered, with The Mother
- 2 ½ lbs (5 cups) Domino Pure Cane Sugar 4lb easy to store canister
- 2 tablespoon Morton Iodized Salt, 26 oz, Pack of 2
- 2 tablespoon McCormick Culinary Ground Cloves, 16 oz
- 2 tablespoon McCormick Culinary Ground Allspice, 1 lb
- 2 tablespoon McCormick Culinary Ground Cinnamon, 18 oz
- ½ Teaspoon McCormick Fine Ground Black Pepper (Organic, Non-GMO, Kosher), 12 oz
- Quarter peeled onions and place in cheesecloth bag
- Insert tied cheesecloth bag into Le Creuset of America Enameled Cast Iron Signature Oval Dutch Oven, 8 quart, Marseille
- Add all other ingredients. Cover. Place on stove at medium heat.
- Boil all ingredients for 2 hours or until thick. Stir often.
- Remove onion cheesecloth bag
- Put mason jars in dishwasher to sterilize.
- Pour hot ketchup into sterilized Ball Wide Mouth Pint 16-Ounce Glass Mason Jar with Lids and Bands, 12-Count and seal tightly.
- Cool and store.