Tomato Ketchup


Quantity: 6-7 Pints

Jar size: Pints


24 lbs ripe tomatoes
3 cups chopped onions
3/4 tsp ground red pepper (cayenne)
3 cups cider vinegar (5 percent)
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


1. Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.

2. 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.

3. Add onions and red pepper. Bring to boil and simmer 20 minutes, uncovered. Cover, turn off heat and let stand for 20 minutes.

4. Combine spices in a spice bag and add to vinegar in a 2-quart saucepan. Bring to boil.

5. Then, remove spice bag and combine vinegar and tomato mixture. Boil about 30 minutes.

6. Put boiled mixture through a food mill or sieve. Return to pot.

7. 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.

8. Fill pint jars, leaving 1/8-inch headspace.

9. Wipe rims with clean damp cloth, adjust lids, and process in a boiling-water canner according to the recommendations.

10. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:



Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft



15 min

20 min

25 min

Source: National Center for Home Food Preservation