Directions:
- Combine all ingredients in a large saucepan.
- Bring to a boil, then reduce heat to moderately-low.
- Simmer, partially covered, for an hour.
- Stir often and be sure ketchup doesn't scorch.
- Adjust seasonings and add more sugar or vinegar if you wish.
- Continue to simmer if not thickened.
- Process with a food mill using a medium size disc (approx. 5 mm). Pour ketchup into three sterilized half-pint jars, leaving 1/2-inch headspace.
- The pulp and sauce should be about the consistency of a thick tomato sauce.
- If not, return to the pot over medium heat until thickened.
- The ketchup will thicken further after canning and cooling.
- Cover jars loosely with new, two-piece lids.
- Let jars stand until ketchup cools and lids are slightly indented in center.
- Screw jars tightly closed and store in refrigerator.
- Ketchup will keep well for up to 6 months.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 59.19 Kcal (248 kJ) | ||
| Calories from fat | 2.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.26g | 0% | |
|---|---|---|---|
| Sodium | 1183.38mg | 49% | |
| Potassium | 114.87mg | 2% | |
| Total Carbs | 12.56g | 4% | |
| Sugars | 8.54g | 34% | |
| Dietary Fiber | 1.4g | 6% | |
| Protein | 0.63g | 1% | |
| Vitamin C | 3.4mg | 6% | |
| Iron | 0.3mg | 2% | |
| Calcium | 32.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 64.19 Kcal (269 kJ) | ||
| Calories from fat | 2.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.28g | 0% | |
|---|---|---|---|
| Sodium | 1283.49mg | 49% | |
| Potassium | 124.59mg | 2% | |
| Total Carbs | 13.62g | 4% | |
| Sugars | 9.27g | 34% | |
| Dietary Fiber | 1.52g | 6% | |
| Protein | 0.68g | 1% | |
| Vitamin C | 3.7mg | 6% | |
| Iron | 0.3mg | 2% | |
| Calcium | 34.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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