If you have more tomatoes than you can eat, you might want to make your own sauce.You don't need a lot of ingredients to make a good sauce from fresh tomatoes.This recipe makes 4 gallons.
Step 1: You can choose 18 lbs.
25 lbs of roma tomatoes.Another variety.The lower water content of roma tomatoes makes them a good choice.
Step 2: The skin of the tomatoes needs to be removed.
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Step 3: Remove the juice and seeds from the tomatoes by squeezing them.
Step 4: You can scoop out the remaining seeds with your fingers.
Step 5: Put the tomatoes in a strainer.
The more liquid you can remove from the tomatoes, the quicker it will reach the consistency you want.
Step 6: In a stockpot, cook the tomatoes with onion, garlic, sugar, salt, cayenne pepper and black pepper.
It will take about 30 minutes for them to get mushy.
Step 7: Wrap the seed in a piece of cloth and tie it with a knot.
Step 8: Put the 3 cups of apple cider vinegar into the saucepan.
For 30 minutes, cook it uncovered.
Step 9: Remove the skin and seeds from the tomatoes by pouring them through a food mill.
Step 10: The bag should be thrown away with the seed.
Step 11: The tomato mixture should be put into the vinegar.
Step 12: The sauce should be thick in the saucepan over medium heat.
It will take about 12 hours to cook it in a slow cooker.
Step 13: Put the homemade ketchup into the canning jars.
Step 14: Place the jars in a pressure canner and cover them with water.
If you don't have a pressure canner you can use a regular one.
Step 15: Remove the jars with tongs after 30 minutes of heat.
Step 16: Wait for the jars to cool and make sure the lid is properly sealed.
If the lid doesn't move or make a sound, it's properly sealed.