Awesome Homemade KETCHUP | Simple & Easy Recipe

Hello friends welcome back to that 1870s Homestead my name is Rachel and you guys were just with me I have the same outfit on I had on in the last video where we were canning spinach and it's still going and it's 7 30 and I have one more task to do tonight and that is ketchup so my last um one of my most recent tomato videos was making sloppy joe sauce and I used all of my previously canned Ketchup from the pantry so we're just gonna restock and it doesn't take much tomatoes to do a single batch which will give me five or six pints um which is plenty for our needs so these Tomatoes were just let me pull it up in a bag frozen they have thawed I am I didn't take the time to core them before I froze them so I'm just taking the cores out and then we're going to cook them down a bit and did I tell you how many tomatoes it takes like six pounds um or 18 or so tomatoes um so I have all kinds in here cherry tomatoes Cherokee purples Berkeley tie-dye Roma's not Roma's but Amish paste um what else do I have going on oh I see a Dr witches I have found over my years of preserving tomatoes that variety is always the key to something really really good so I'm just gonna take these skins our cores out I'm not worrying about the Skins too much at this time we'll have an opportunity to get the skins off later and all I'm going to do is get these scores out so I have shown this in a video before these are still pretty darn cold um but it was in the context of having roasted my frozen tomatoes and I just want to show you like once you freeze tomatoes it's really quite simple to get the cores out I just kind of squeeze the core and pull all the pulp off and then the core comes pretty much out so don't fret if you're in the middle of garden harvest season and you don't have time to get your cores out of your Tomatoes they come out so easy once they're been frozen [Music] and these Aromas especially are Amish paste the Skins just slip right off so nicely and just squeeze that core and I'll just pull and it just comes right out another nice thing about freezing your Tomatoes is all this juice now I know this recipe calls for tomato paste maybe I won't have to use as much because I'm saving off that juice because I don't need it all for this if I need to add any to it because it's too thick I'll have it to the side and I can add it if needed okay I got them all nice and mushed up it should be about 10 cups or so of tomatoes when you're done so I'm going to turn this up we're going to boil those tomatoes for like 25 minutes then we'll take our immersion blender to it and I'll show you my tip that I do in my kitchen for quick deseeding without for small batch stuff like this where you don't want to get out the food mill and the strainer and it works pretty darn good okay it's been about 25 minutes um let's turn that heat off because I don't want to deal with it while it's super hot um I mean it's going to be hot but I just don't want it boiling while I'm doing the next step so get yourself a blender or immersion blender whatever you have on hand I'm going to blend this real quick it won't take long ah all right now this is my trick for when I'm doing small batch tomato stuff and I might have some skins and I don't want a lot of seeds in it now some seeds May slip through but all of them I'll catch a lot so I just have my little strainer and this works really well now I have a lot of skins off they're probably just a couple in here but I'll do this even when I haven't skinned my tomatoes for small batches like this and I catch a ton like almost all the skins so so then just load it up and then run your spoon around foreign just getting yummy goodness down in the pot so good so look at that just pure tomato sauce put that back in my bowl and I'm going to grab my spatula back but I'm gonna go ahead and turn the heat back up to probably medium we're gonna add one and a half cups of sugar it calls for um one can of tomato paste so this is pretty thick already so I'm gonna see about just adding half and I know this isn't tomato paste it is my dehydrated tomato paste so I'm just going to start with about half of that which it was 12 tablespoons so I did probably like six tablespoons about an eighth of a cup of liquid aminos and the secret ingredient Mrs wages ketchup mix so Mrs wages ketchup NYX um doesn't call for the liquid aminos if you're not new to my channel swear by it it's the magic ingredient to make all things taste better so we are going to just stir this all up let that tomato paste rehydrate on my tomato paste powder um and if I need to add some more water I will and what do we need to do next let's see five minutes five minutes that's it so I'll be stirring this and cooking it for five minutes and then we'll judge whether or not we need to add any of our water back it's looking like a pretty darn good texture of ketchup I need to actually grab my whisk though foreign yes that is looking good that looks like some perfect ketchup ketchup is ready to can so let's get going I want to start with my smaller jars these aren't like standard Pines I don't know what they are they were a gift when we had that canning shortage in my stepmom bought me a bunch so there are a couple seeds I'm not going to pretend like that system worked 100 percent but I would say 95 of the seeds are out of this ketchup how about that pretty nice so now we're stocked back up I do not need ketchup easily for a year or two we just don't use that much especially now that I've got sloppy joe sauce you know but just ketchups I have for like a burger or fries they don't really use it if we buy it it's typically because we need it to in the past to make barbecue sauce or um to make sloppy joe sauce so now that I can know I have a recipe that I really like and I will tell you we really really like this and I know that there's lots of recipes out there and you're just gonna have to try them really to find the one that your family likes so many people do recommend Sarah over at Living Traditions her recipe so if that's more up your alley I totally get it Ketchup is one of those things that's very personal to us isn't it um so find it make it your way this is how we like it and it it's so easy to come together especially when you're starting with frozen Tomatoes it just makes that whole skinning and process just go so much faster and they cook down a lot faster too whoops I totally overfilled that one so this recipe does say it makes five pints I'm gonna get way more than five points out of here so that tells me I probably started with larger Tomatoes like I had um a couple really really big uh Dr witches in there and a couple really big um Cherokee purples so um yeah I'm happy with that though [Music] so I'm gonna get this um Jarred up I'll bring you back we'll put it in the canner and I'll let you know how long it's going to take to can so I got the canner heating up behind me this is going to be water bath canned for 40 minutes we're just cleaning my rims you definitely don't want any sticky ketchup on there um like sometimes you that's the nice thing about wiping your rims too is sometimes you'll feel like something that you can't see with your eye a little sticky on the outside there put lid on finger tight this is going to go in the canner now and I know I said I'm gonna get way more than five five pints but I really didn't this one's not quite full so this one will just go in the fridge I won't use a good um seal on that one whoops I will wait and um grab one of my already used lids for that so I don't waste a brand new one hmm okay that must have a different dimension I'm gonna have to find a different lid for that one [Music] okay five pints exactly what the recipe said plus I have some for the fridge this is a water bath canner I'm not a pressure canner but I'm not pressure Cannon I'm just setting the lid on it and I'm going to water bath it for 40 minutes we won't start the timer till the water boils but I as always I will leave you guys with what the jars look like coming out of the canner and hopefully it gives you an idea of how you can make just a small batch with some of the last of your Harvest tomatoes to get some ketchup put up on your shelves and we really do like I said we really do like it it is um you know I'm not going to fool you not that I fooled you before but I'm not gonna pretend like the green tomato ketchup that I did I'm like it's really good but did it really taste like you know Heinz Ketchup or something like that not really this is pretty darn close it's close enough that Todd my Heinz guy will eat it so if that tells you something it's worth trying I'll talk to you guys on the next video

Channel: That 1870's Homestead

Views: 34,799

Keywords: michigan, homestead, farming, organic, farmhouse, mrs wages, ketchup, how to make ketchup, canning and preserving, canning ketchup

Id: VMv0uC5rvxA

Length: 13min 11sec (791 seconds)

Published: Tue Oct 04 2022