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Instructions:
- Prepare a boiling water bath canner and sterilize 6 half-pint jars. Keep the jars hot until ready to fill.
- In a large stainless steel pot, combine the tomatoes, onion, and celery. Bring the mixture to a boil, then reduce the heat and simmer for about 45 minutes, stirring occasionally, until the vegetables are very soft.
- Pass the cooked mixture through a food mill or fine-mesh sieve to remove the skins and seeds. Return the smooth tomato pulp to a clean pot.
- Place the black peppercorns, allspice berries, whole cloves, celery seed, and cinnamon sticks into a double layer of cheesecloth and tie securely to create a spice bag.
- Add the spice bag, apple cider vinegar, granulated sugar, and pickling salt to the tomato pulp. Bring the mixture to a gentle boil.
- Reduce the heat and simmer uncovered for 1 to 1½ hours, stirring frequently, until the ketchup becomes thick enough to mound slightly on a spoon. Remove and discard the spice bag.
- Ladle the hot ketchup into the prepared hot jars, leaving ½-inch headspace.
- Remove any trapped air bubbles using a non-metallic utensil. Adjust the headspace if needed, then wipe the jar rims clean.
- Apply the lids and screw bands until fingertip tight.
- Process the jars in a boiling water bath:
- Half-pint jars: 15 minutes
- Pint jars: 15 minutes
- Adjust processing times according to your altitude if necessary.
- Carefully remove the jars and allow them to cool undisturbed for 12 to 24 hours. Verify that each lid has sealed properly before storing in a cool, dark place.
Variations
- Add 1 teaspoon of smoked paprika for a subtle smoky flavor.
- Stir in a pinch of cayenne pepper or red pepper flakes for a spicy ketchup.
- Replace part of the granulated sugar with brown sugar for a deeper, richer sweetness.
- Add a small amount of garlic powder or roasted garlic for extra savory flavor.
- Include a splash of Worcestershire sauce after opening a jar for an extra layer of umami.
Tips
- Use ripe, flavorful paste tomatoes such as Roma or San Marzano for a naturally thicker ketchup.
- Stir frequently during the final simmer to prevent scorching as the ketchup thickens.
- A food mill creates an exceptionally smooth texture while easily removing the skins and seeds.
- Simmer until the ketchup reaches your desired consistency, keeping in mind it will thicken slightly as it cools.
- Allow the jars to rest for at least 2 weeks before opening so the spices have time to fully blend with the tomatoes.
- Label each jar with the canning date and store in a cool, dark pantry for the best quality.
- Once opened, refrigerate the ketchup and enjoy it within 1 month.
