It’s no wonder tomatoes are the most popular thing (I say thing because it PAINS me to call it a fruit rather than a vegetable and yet I hate to be incorrect at the same time) to grow among gardeners.

You can make SO so so many things with them.

SO. MANY. THINGS.

Its versatility makes it a staple in the self-sufficient homesteader’s garden. It certainly is in mine.

I’ve probably spent more time researching, experimenting, growing, pruning, babying, covering, and praying for my tomatoes than is healthy.

But man, I like food.

I like growing it.

And I really like eating it. Like, really. Like it.

So it’s a good thing we had a beautiful summer tailor- made for growing tomatoes. There was an abundance. A beautiful abundance. And when life gives you tomatoes, you make every tomato- thing you can. And then you make more of it.

After filling my canning shelves with what we need for the year as far as spaghetti sauce, pizza sauce, salsa, and whole tomatoes, I moved on to the kids’ favorite condiment…ketchup. Except my baby girl Aspen. She hates ketchup. Some girls are hard to please.

But for those of you who love ketchup- and yet have never had homemade ketchup- you gotta try this recipe. Please. I’m not going to lie- it requires some work. But it’s worth it. And you won’t ever want to go back to anything else.

Homemade Ketchup (original recipe credit Ball Recipes)

• 3 Tbs. dried celery leaf or celery seeds
• 4 tsp. whole cloves
• 2 cinnamon sticks, broken
• 1 1/2 tsp. whole allspice
• 3 cups cider vinegar
• 24 lbs. tomatoes
• 3 cups chopped onion
• 1/2 tsp. cayenne pepper
• 1 1/2 cups sugar
• 1/4 cup pickling/canning salt

Directions:

Using a jelly bag or a section of cheesecloth, make a spice bag by tying up the dried celery, cloves, cinnamon sticks, and allspice. Place the spice bag into a stainless steel saucepan with the cider vinegar and bring to a boil over high heat; remove from heat and allow to sit for 25 minutes. Remove the spice bag after the resting period.

Tomatoes:

• Option 1: If you have a Sauce Master or similar machine, simply quarter your tomatoes and run them through and put them in a heavy stainless steel pot along with the onions and cayenne pepper. Gently boil for 10- 15 minutes. Add vinegar and boil 15-20 minutes. Be sure to stir frequently to avoid scorching.
• Option 2: Blanch, peel, core, and quarter tomatoes. Add them to a heavy stainless steel pot along with the onions and cayenne pepper. Boil gently for 20 minutes; add vinegar and boil gently for 30 minutes until tomatoes & onions are softened. Be sure to stir frequently to avoid scorching.

Using a sieve or a food mill placed over a bowl, press the tomato mixture through. Discard (compost) the solids.

Pour the liquid back into your stainless steel pot. Add the sugar and salt. Stirring occasionally, bring the mixture to a boil. Reduce heat and boil gently until reduced by half. This will take 2- 3 hours. Be sure to stir frequently.

Ladle into hot jars leaving 1/2 inch head space. Affix lids and bands and process in a water bath canner for 15 minutes. Remove to wire racks or layers of towels to cool. Store in a cool, dry, dark place.

Makes 7 pints.

Enjoy!

What are your favorite ways to use up those garden tomatoes?

Shared at:

The Art of Homemaking Mondays #75

Our Simple Homestead Hop #22