Ingredients
Produce
- 6 – 7 lb (3 kg) ripe tomatoes (or about 5 ½ lb cored and peeled)
- 4-5 large apples (or about 1 lb cored and peeled)
Spices
- 1 ½ teaspoon salt
- 1 ½ teaspoon ground black pepper
- 1 ½ teaspoon ground coriander
- 1 ½ teaspoon Italian seasonings
- 1 ½ teaspoon paprika
- 1 ½ teaspoon garlic powder
- 1 ½ teaspoon onion powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
Other Ingredients
- 5 tablespoons (50 ml) white wine vinegar
Instructions
- Blanch Tomatoes: In a 5-quart pot, bring 3-4 quarts of water to a boil over high heat. Slice a shallow “X” on top of each tomato. Working in batches, submerge tomatoes in the boiling water for about 1 minute. Remove with a slotted spoon and let cool on a cutting board. Peel off the skins by hand once cool. Discard the water.
- Prepare Tomatoes: Roughly chop peeled, cored tomatoes and return them to the same 5-quart pot.
- Prepare Apples and Add Seasonings: Peel and core apples, then roughly chop. Add apples to the pot with tomatoes. Add salt, black pepper, coriander, Italian seasonings, paprika, garlic powder, onion powder, cinnamon, cloves, and nutmeg. Stir well to combine.
- Simmer the Mixture: Heat the mixture over medium heat and bring to a simmer. Continue simmering while stirring occasionally until most liquid reduces and sauce thickens to desired consistency, approximately 2 to 3 hours depending on liquid content.
- Blend the Sauce: Remove the pot from heat and let the mixture cool slightly. Use a hand blender, food processor, or countertop blender to puree the sauce until smooth.
- Strain the Sauce: Pass the pureed mixture through a fine-mesh strainer, pressing gently with a spoon or spatula into a large clean bowl to remove remaining solids. Discard solids caught in the strainer.
- Final Simmer with Vinegar: Return strained ketchup to the pot, add white wine vinegar, and stir well. Simmer gently for 2 to 3 minutes, stirring carefully. Taste and adjust seasonings if needed.
- Storage – Refrigerator or Freezer: Let ketchup cool to room temperature. Transfer to jars and refrigerate for up to 3 weeks or freeze in freezer-safe containers for up to 4 months.
- Canning Preparation: Sterilize clean glass jars and lids by washing and placing them in a 350˚F (175˚C) oven for 20-25 minutes. Turn off oven and keep jars hot until filling.
- Canning Storage: Pour hot ketchup into warm sterilized jars. Seal with sterilized lids and screw on rings. Allow jars to cool and store in a cool, dark place such as a pantry for 6-7 months.
Notes
- Blanching tomatoes makes peeling easier and helps improve the texture of the ketchup.
- Simmering time may vary depending on the juiciness of the tomatoes and apples; ensure enough liquid evaporates for desired thickness.
- Adjust spices and vinegar to taste for preferred tanginess and seasoning balance.
- For longer storage, canning provides shelf-stable ketchup suitable for months.
- Refrigerate opened ketchup and consume within 3 weeks to maintain freshness.
- Freezing is a great option for preserving larger batches; thaw gently before use.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Condiment
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
