Selecting, Preparing and Canning Tomatoes
- 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
Yield: 6 to 7 pints
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
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. Cover, turn off heat and let stand for 20 minutes.
Combine spices in a spice bag and add to vinegar in a 2-quart saucepan. Bring to boil. 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 hot pint jars, leaving 1/8-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process according to the recommendations in Table 1.
|Table 1. Recommended
process time for Tomato Ketchup in a boiling-water
||Process Time at Altitudes of|
|Style of Pack
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft|
This document was adapted from the "Complete Guide to Home Canning," Agriculture
Information Bulletin No. 539, USDA, revised 2009.
Reviewed July 2015.
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