CANNING KETCHUP Open Kettle Method

okay so today I am finally going to make some ketchup um these are the tomatoes and I've got some more in a bucket down there that I picked before Frost the other week and they weren't super ripe at that time so but now they are very ripe and I have some bad ones that have turned their neighbors into Rotten Tomatoes so normally I would like to do my tomatoes outside and I'd use my Camp Chef and I would get the ketchup done in a day because ketchup has to cook down for quite a while to make it thick however it does not seem like I have a day a complete day at home this week anymore and if I don't get to the tomatoes today or tomorrow um they will all have to go to the pigs because then they will all be rotten so I'm going to do this in my house and I'm going to use my electric roaster and I'm going to make more of a slow cooker type ketchup that will take me close to probably two days because I don't have as much heat to condense the ketchup as I would out on my Camp Chef so I'm gonna set the camera down and I'm gonna get this ketchup moving along all right so what I'm going to do is I'm going to wash the tomatoes and core them and cut off any bad spots and then we are just going to blend them [Music] [Music] [Applause] [Music] foreign [Music] foreign so when I am doing tomatoes this here is a spot that I'll just cut out it's just a little black spot I'm gonna worry too much about it but let me find you something that I do worry about this one so this one was split and it's got this white stuff coming out of it which is very clearly bacteria and the way we home can we don't heat our stuffing enough to kill all of that bacteria and pathogens that are in there um so what will happen if I can this one and I don't cut all those bed spots out number one you're not gonna die your jar just won't stay sealed because as your ketchup starts breaking down with the bacteria it'll create gases that will lift your seal in the the store-bought ketchup they just throw this all in there and they um process it but they heat theirs somehow enough to kill all the bacteria so I'm gonna probably throw that whole tomato out excuse me even though most of it looks okay I don't take any chances with something that you can clearly tell has oozing white stuff coming out of it I just throw that one all out not even gonna mess with it because I don't want to take the chance of that bacteria being in all of my ketchup and unsealing all of my jars or half of them even foreign so the only vegetables when I make ketchup are onions and tomatoes I'm gonna run my onions through the blender with my tomatoes and I will put a recipe in the description I'll either type it all out or put a link to a printable recipe for you foreign onions for every gallon of tomato juice that I have [Music] so alternatively if you do not have a Vitamix blender um you could use a Victoria strainer which is what we did before we had a Vitamix and I think in my previous tomato processing videos um it shows us using the Victoria strainer and the way we did that was we cooked our tomatoes and then ran them through the Victoria strainer to remove the skins and peels and then we measured the juice and started from there with the food meal I would do the same thing I would cook I would clean and core and dice my tomatoes and then I would cook them until they're soft and falling apart and then I'd run them through my food mill and then I'd measure the juice that I've gotten from running them through the food mill and then I go from there with my recipe so I know this is a 22 quart roaster and 22 quarts would be a little over five gallons but I'm just going to call it five gallons because I've got a lot of foam on the top and so I'm going to take my recipe times five [Music] [Music] [Music] [Music] now that we've got our vinegar and our salt and our cinnamon mixed into the juice we're going to let it cook while I'm around the house I usually turn it up to like 350 but when I have to leave I'll turn it down to about 150. foreign so here you see me mixing the clear gel with the water and my tomato juice has cooked down really nice and this is how we're going to thicken it when you're mixing your clear gel with water you need about twice the amount of water as you have clear gel and clear gel is a modified cornstarch and it is stable for canning so you can reheat it and it doesn't turn into liquid [Music] so I've got my thickener mixed with my water and my tomato juice has boiled down quite a bit over the course of the day and I just stirred my thickener in there and I'm going to keep stirring until it's all Incorporated [Music] so I'm taking some onions that I dehydrated earlier this summer and I'm grinding them up to add to the ketchup in place of adding onion powder [Music] [Music] so normally I would have added my sugar before my thickener but it has been a long day and I forgot to add my sugar before I added my clear gel so I'm stirring in the sugar now [Music] the recipe that I used to can Ketchup last year wasn't a total hit with the family so this year I'm adjusting the recipe to taste more like store-bought ketchup [Music] foreign [Music] so I've turned up the roaster and brought the ketchup to a good simmer while I wash some jars I let it simmer for about an hour after I added the thickener and the sugar and it now with the ketchup as hot as it'll get I'm gonna start lidoing it into jars and I'm going to scoop away from the sides since that's where the ketchup is the hottest normally if I would have this in a pot on my stovetop I would bring it to a good boil while I can it um but because I have this in The Roaster I'm just going to do the best that I can so this method of canning ladling your hot product into your jars and then just turning the lid on is called open kettle canning and growing up my mom and grandma did a lot of canning this way and it saves a lot of time so basically you just bring your product to a boil and then you ladle it into clean jars and then you turn the lid on and your hot product has enough heat to soften the rubber ring on your lid and then as it cools it creates a kind of vacuum that seals the lid when you hot water bath something you're basically doing the same thing when you hot water bath something you're heating your product to the point where it has to cool when it cools down it creates a vacuum and that including the softening of the rubber ring creates a seal [Music] so now I've filled all my jars it's time for me to clean the roaster and you can tell that I did not scrape the ketchup off of the sides very well and the reason for that is because it scorched a little bit as I when I turned the heat up to get it boiling um so that I could ladle it into the jars and with the product being so thick it scorched to the sides a little bit so I was careful not to scrape that off because I didn't want any of my ketchup to have a Scorch taste so I'm just gonna scrub this up a little bit and then I'm gonna let it set and soak overnight foreign [Music] [Music] here is a jar of clabber clevered milk that we want to use in today's baking and I set this to my warm jars last night because it was not yet clabbered when I checked on it before I went to bed so I'm like oh I need to get this into a warmer spot so I set it here with my warm jars and it is now clattered um my tomato juice did not all fit into my roaster yesterday so I ended up with three quarts of tomato just plain tomato juice and the rest is 12 quarts of ketchup and you can see this quarter of tomato juice did not get quite full but it is sealed so I will put this on the shelf and I would just put it in the front and I will use this first because it may not stay sealed as long as the others with all of this air space in there 12 quarts of ketchup um my family does not all like homemade ketchup so I adjusted the recipe a little bit this year I personally like more of a sweet ketchup I grew up eating homemade ketchup and that's what I prefer I really don't like store-bought ketchup but my family most of them prefer store-bought ketchup last year's ketchup they didn't really like and that is why the recipe that I share on my here in the PDF and the printable PDF in the description that is why you'll see it look a little different than the recipe I have saved on my Instagram the recipe I saved on my Instagram was last year's recipe and I adjusted it a little bit this year um to see if my family likes it better I put a lot less sugar in so it's not as sweet and I used a little more vinegar to make it a little more Tangy so I'm very happy with how thick it got and we actually used all of last year's ketchup because whenever I wanted to make barbecue sauce or I needed some ketchup and something baked I used the home canned ketchup so I think having the canned ketchup helped us buy only half the amount of ketchup from the store so I'm hoping with the recipe adjusted a little bit this year that we will have to buy even less Ketchup from the store and now I know that ketchup is not one of those high dollar items that really you know blow your budget like deli meat or you know cheese but if I can grow the tomatoes and it costs me pennies to grow the tomatoes and I have extra tomatoes why not turn them into ketchup and save maybe twenty thirty dollars this year so that's my reasoning it took a lot of time um but normally like I said I would do it in a pot and be done in half the time but yesterday I did it in the slow cooker and I was very glad I did because I had to leave the house three or four different times and my tomatoes would not have kept if I would have waited another day or two and I knew that I wouldn't have a window of opportunity to finish my tomatoes in the next probably three four days if I would have waited I would have lost even more tomatoes and the pigs would have gotten even more tomatoes so this I'm gonna turn the Rings off this morning and take these downstairs and add them to our sash of um canned goods for the winter

Channel: Homesteading with the Zimmermans

Views: 12,136

Keywords:

Id: rEK5qkBC_4g

Length: 19min 31sec (1171 seconds)

Published: Sat Oct 08 2022