Michigan State University Extension
Preserving Food Safely - 01600827

Canning Tomato Ketchup

GUIDE 3:16

24 lbs ripe tomatoes
3 cups chopped onions
3/4 teaspoon ground red pepper (cayenne)
3 cups cider vinegar (5%)
4 tsp whole cloves
3 sticks cinnamon, crushed
1-1/2 tsp whole allspice
3 tbsp celery seeds
1-1/2 cups sugar
1/4 cup salt

YIELD: 6 to 7 pints

PROCEDURE: Wash tomatoes. Dip in boiling water for 30
to 60 seconds or until skins split. Dip in cold water.
Slip off skins and remove cores. Quarter tomatoes into
4-gallon stock pot or a large kettle. Add onions and red
pepper. Bring to boil and simmer 20 minutes, uncovered.
Combine spices in a spice bag and add to vinegar in a 2-
quart saucepan. Bring to boil. Cover, turn off heat and
hold tomato mixture 20 minutes. Then, remove spice bag
and combine vinegar and tomato mixture. Boil about 30
minutes. Put boiled mixture through a food mill or
sieve. Return to pot. Add sugar and salt, boil gently,
and stir frequently until volume is reduced by one-half
or until mixture rounds up on spoon without separation.
Fill pint jars, leaving 1/8-inch headspace. Adjust
lids and process.

Recommended process time for KETCHUP in a boiling-water
Process Time at Altitudes of

Style Jar 0- 1,001- Above
of Pack Size 1,000 ft 6,000 ft 6,000 ft

Hot Pints 15 min 20 25

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