Combine ingredients in medium saucepan. Bring to boil and simmer for 20 minutes. Cover pan with lid until cool. Put in empty ketchup bottle and put in fridge.
By coville123 from Brockville, Ontario
Cut the tomatoes into quarters removing stem ends. Remove seeds from the peppers and cut them into strips. Peel onions and cut in eighths. Fill blender about 3/4 full with vegetables. Blend at high speed for 4 seconds. Pour into a large kettle. Repeat the blending process until all vegetables are blended.
Add vinegar, sugar, and spices (spices should be tied in thin muslin bag) to blended vegetables. Simmer uncovered in slow oven or electric saucepan until volume is reduced one half. Remove the bag of spices. Pour into hot sterilzed jars and seal immediately. Makes about 5 pints.
Source: my mother
By Sandy from Graettinger, IA
I made the following recipe for ketchup and it came out too thin/watery. What can I add to thicken it? The only thing I did different was that I used 1 TB of tomato sauce instead of 2 heaped TB of tomato puree.
Maryeileen from Brooklyn OH
Thanks for all of the suggestions. Today I cooked it on low for awhile, and added a little bit of bottled ketchup and just a touch of Karo syrup and it came out great. I've got french fries in the oven now so I can use some!
My mother used to make her own ketchup. She only believed in using French's spices and I seem to think it was a ketchup recipe by French's. Would anyone have that recipe or one similar toit? I remember I never cared for the smell of it while it was cooking, but the taste was awesome. She then canned it in pint jars.
Tami from OH
Add the rest from the second column to the strained vegetables, and boil for about an hour, or until thick.
These are the directions from my mother. I have modernized the recipe a bit.
Don't change the ingredients/amounts, except use 1 1/2 cups vinegar. Cook vegetables in the crockpot. I do it overnight on low, or at least 6 hours on low. Use an immersion(stick) blender to blend. No need to strain. Add the rest of the ingredients and cook over night or at least 5-6 hours until as thick as you want. I put it in freezer containers, and store in the freezer. Thaw in the frig before using. I put it in a squeeze bottle when thawed. You could also can it. My mother used pint jars. (03/08/2006)