Amish Tomato Ketchup for Canning

Nutriscore Rating: 77/100

Embrace the timeless charm of Amish Tomato Ketchup for Canning—a richly spiced, homemade ketchup recipe that's perfect for preserving the flavors of summer. Crafted with 10 pounds of ripe tomatoes, fragrant spices like allspice, cinnamon, and cloves, and a hint of optional cayenne pepper for a spicy kick, this recipe delivers a velvety, tangy-sweet condiment with rustic appeal. Using classic canning techniques, this ketchup is simmered to perfection, thickened naturally, and sealed to enjoy year-round. Whether you're a canning enthusiast or a first-timer, this recipe is your guide to creating a pantry staple that's lovingly made from scratch. Ideal for pairing with burgers, fries, or your favorite comfort foods, this Amish-style ketchup is a must-try for its nostalgic flavor and homemade authenticity.

Recipe Information

• Prep Time: 30 min
• Cook Time: N/A
• Total Time: 30 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

13 items

• 10 pounds Ripe tomatoes, peeled and chopped
• 2 cups Onions, finely chopped
• 2 cups White vinegar
• 1 cup Granulated sugar
• 2 tablespoons Salt
• 1 teaspoon Ground allspice
• 1 teaspoon Ground cinnamon
• 1 teaspoon Ground cloves
• 1 teaspoon Ground mustard
• 1 teaspoon Ground pepper
• 1 teaspoon Paprika
• 0.5 teaspoon Cayenne pepper (optional)
• 1 cup Water

📝 Instructions

12 steps

1. Prepare the tomatoes by peeling and chopping them. To easily peel tomatoes, blanch them in boiling water for about 30 seconds, then transfer them to an ice bath. The skins should slip off easily.

2. In a large, heavy-bottomed pot, combine the chopped tomatoes and water. Bring to a gentle boil over medium-high heat, then lower the heat and simmer for 30 minutes until the tomatoes begin to soften and release their juices.

3. Add the finely chopped onions to the pot and continue simmering for an additional 30 minutes, stirring occasionally.

4. Carefully pass the tomato-onion mixture through a food mill or sieve to remove seeds and skins. You should be left with a smooth tomato puree.

5. Return the puree to the pot and add the vinegar, sugar, salt, ground allspice, ground cinnamon, ground cloves, ground mustard, ground pepper, paprika, and cayenne pepper (if using). Stir well to combine.

6. Simmer the mixture over medium-low heat for 1-2 hours, stirring frequently to prevent sticking, until the ketchup thickens to your desired consistency. The mixture will reduce significantly.

7. While the ketchup is simmering, sterilize your canning jars, lids, and rings in boiling water according to canning safety guidelines.

8. Once the ketchup is ready, carefully ladle it into the hot, sterilized jars, leaving about 1/2 inch of headspace at the top. Use a clean knife or skewer to remove any air bubbles, and wipe the rims of the jars clean with a damp cloth.

9. Place the sterilized lids on the jars and screw on the rings until fingertip-tight.

10. Process the jars in a boiling water canner for 15 minutes (adjust for altitude if necessary). Begin timing once the water returns to a full boil.

11. Remove the jars from the canner and allow them to cool completely on a towel-lined surface. Check that the lids have sealed properly; they should not flex when pressed in the center.

12. Store the sealed jars in a cool, dark place for up to 1 year. Refrigerate any jars that did not seal properly and use within a few weeks.

Nutrition Facts

1 serving (966.8g)

Calories		297
% Daily Value*
Total Fat		1.9 g	2%
	Saturated Fat	0.0 g	0%
	Polyunsaturated Fat	0.0 g
Cholesterol		0 mg	0%
Sodium		1983 mg	86%
Total Carbohydrate		69.6 g	25%
	Dietary Fiber	10.6 g	38%
	Total Sugars	55.1 g
Protein		7.7 g	15%
Vitamin D		0.0 mcg	0%
Calcium		109 mg	8%
Iron		2.9 mg	16%
Potassium		1904 mg	41%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 97 cal (5.0%%)

Protein: 182 cal (9.3%%)

Carbs: 1669 cal (85.7%%)