How to Make Ketchup At Home

A bottle of tomato ketchup is a classic red sauce every home up and down the country has in their cupboards, and food canning (making your own and tinning it) is something the whole family can enjoy together. Whether it’s making homemade jam or homemade chutney, there are lots of condiments, including the classic ketchup, which you can make yourself. There are several very easy recipes out there, but just what do you need?

1) Equipment 

Sauces like ketchup need very little work, and can be made with just a small number of utensils:
A sieve – when making sauces, they need to be rubbed through a sieve to give a smooth mixture. They are then cooked again and thicken as they cool.
An electric blender – This works well when you want your ingredients to have the right, even consistency. Jelly bag – Ketchups are often strained through one of these to produce a smooth puree before bottling. Bottles or jars – Great for storing your ketchup.
Sugar thermometer – This is used to measure the heat of the water temperature when sterilizing bottles.

2) Sterilizing bottles 

Tomatoes are low in acid content, so have to be sterilized after bottling or they can go off. The ketchup should not be re-boiled, but you do need to get the temperature hot enough (at 77 degrees) to ensure most spoilage organisms are killed off:
1)  Place the bottles in a deep container with a false bottom, making sure the bottles are off the base of the pan and the direct heat so they do not crack.
2)  Fill the pan with warm water to just below the rim of the bottles and heat the water gently.
3)  When using screw-top bottles, tighten the tops and then release by half a turn. If you’re using a plastic cork type of lid, leave it on, but loose.
4)  Check the temperature of your water. If you do not own a thermometer, take the water to the point where small bubbles are rising from the base and slightly steaming. Hold at that temperature for 30 minutes.
5)  Carefully remove the bottles and allow them to cool down.

3) Tomato Ketchup Recipe   

Ingredients:
2.7kg (6lb) ripe red tomatoes
1 teaspoon celery salt
1 tablespoon salt
225g (8oz) granulated sugar
2 teaspoons paprika
Pinch of cayenne pepper
285ml (1/2 pint) distilled (white) malt

Method:
1)  Wash the tomatoes and chop them. There’s no need to skin them or remove the seeds.
2)  Put in a pan and heat slowly until pulped, stirring occasionally.
3)  Press through a sieve and return the puree to a clean pan.
4)  Add the remaining ingredients and stir until the sugar has dissolved.
5)  Bring to the boil, then reduce the heat and simmer until the sauce has thickened.
6)  Pour into hot, sterilized bottles and seal.