Adapted from homemade ketchup recipe on www.commonsensehome.com
Makes six to seven 500 ml (pint) jars or twelve to fourteen 250 ml (half pint) jars.
25 lbs tomatoes (yup, that’s right, 25 pounds!)
1 cup finely chopped onions
1 clove garlic, minced
1 cup rhubarb juice
1 cup birch syrup
- Core and quarter tomatoes and place in 1 or 2 large heavy pots or a slow cooker and heat over low/medium heat, stirring frequently.
- Cook until soft.
- Once soft, run tomatoes through a food mill — this will remove seeds and skins.
- Return purée to pot and/or slow cooker and cook until ¼ of original volume.
- Add remaining ingredients and cook until onion and garlic are soft. Ketchup can remain a bit lumpy or it can be passed through the food mill again for a smoother ketchup.
- While the ketchup is cooking down, sterilize jars and lids (and keep them hot) and prepare a hot water bath canner such that the jars are not touching the bottom of the canner and will be covered with two inches of boiling water.
- Ladle hot ketchup into hot prepared jars, leaving ¼ inch headspace. Wipe jar rims and threads and cover with two piece lids. Screw bands just until finger tight.
- Process in hot water bath canner dependent on your elevation as per below (time is after the water returns to the boil):
15 minutes (0 – 1,000 ft);
20 minutes (1,001 – 6,000 ft);
25 minutes (above 6,000 ft)
- Turn off heat and let sit for five minutes then remove from canner.
- After jars are cool, check seals. Refrigerate and use first any jars that did not seal.