To reduce the extra water, I put my cooked mixture in a pitcher, refrigerate overnight. The 'water' part of the tomatoes stays on top. With the tomatoes on the bottom of the pitcher, it is easy enough to slowly drain the water. This really helps to evaporate the liquid.
That "water" is actually quite tasty. Maybe try saving, staining, and chilling it. I like to soak my onions and peppers in it for a while and add a little salt to give it extra flavor. It's one of my favorite things about our annual salsa making weekend.
Also, when you're processing your other tomatoes, dehydrate the peels. That is where the thickening seems to happen. I tried it when going for the 'zero waste' produce idea, and dehydrated the skins. Added the powdered skins to a beef stew and the flavor was over the top rich and the stew thickens each time I've used it. The only down side is, the Racoon Compost Raiders are a little miffed with the loss of goods.
How do you get the seeds separated from the skins? Probably a dumb question but I have skins and seeds. I dehydrated and blended but the seeds didn't break down. I just used a cheapie one cup blender.
Hi Sarah, Just wanted to let you know... I made your ketchup and love it! However, cooking the tomatoes down in the Nesco 18 quart roaster, the tomatoes burned onto the sides of the roaster (maybe I had the heat too high?) and was impossible to clean off. The insert was ruined. I reached out to Nesco, and they graciously agreed to provide me with a new insert (under warranty), which was really really generous! They did tell me, however, that they DO NOT recommend cooking high acid foods like tomatoes (and she mentioned apple sauce) in their roasters because it breaks down the finish on the insert. I just thought I'd pass that on. She said they recommend only using stainless steel pots for cooking down tomatoes... I just didn't want anyone else to have my bad experience. :)
Did you try oven spray soak? I’m always accidentally burning sides of things, because I love roasted food. I’ve never had a problem getting it off with lye based oven spray, or bar keepers friend.
@@be.A.b The tomatoes actually 'ate' the black finish off of the roaster insert. It was a combination of burned on stuff, and exposed metal under the black finish. It would not have been safe to cook in it anymore. I will just cook my tomatoes down in my crockpot instead... I love love love this ketchup!
This ketchup is a triumph! Sarah, your passion for ketchup convinced me to make this. It’s better than Heinz and I can’t believe I just said that. Thank you! ❤️🍅
@@perryionebrooks6002 This is better than Heinz! I canned my first batch three days ago (with tomatoes I had in the freezer from the overabundance of last summer!) and my husband and I both agree that it's the only ketchup we want in the house from now on! Working on my second batch today!!!
FYI WHEN USING A NESCO ROASTER OPEN WITH NO LID. COVER WITH ONE LAYER OF CHEESE CLOTH, NO KNATS OR FLIES WILL FALL IN YOU TOMATOES WILL STILL REDUCE. THE STEAM WILL EVAPORATE THE SAME.. I HAD DONE THIS FOR YEARS.. THIS IS THE BEST FEELING IN THE WORLD .. to know you finely have a recipe work out then turn out the way you wanted.. CONGRATULATIONS GOD BLESS from Julie West Central IN Farmland ✝️🇺🇸🥰🚜
One of my old friends calls tomato catsup 'bachelor sauce'. "Well," he says, "us old single guys sometimes don't cook the best, but if you put enough bachelor sauce on it, you can eat anything."
Many years ago, there was a program on the Heinz name. It was called "Secrets from the Vault". It said that the secret ingredient in the Ketchup was golden raisins.I would substitute 1 cup of the sugar with 2 cups of golden raisins and cook it down with the tomatoes. Just a thought.
@@cathleencaratan3373 not in every variety. They have one that's not made with corn syrup. I think it's called "simply heinz" you have to read the labels. 😊
We just made this ketchup. First time making ketchup ever. So no prior ketchup experience 😊here. It turned out AMAZING!!!! We love your channel, always learning new things, from butchering our quail to our very favorite pizza crust recipe that we use so often we have it memorized. Thanks and keep up your content…we love it. And we never comment on anything really, BUT this ketchup was really THAT good! We had to take a minute to thank you.❤️
I just made this. I didn’t have any more paste tomatoes but had a lot of slicer tomatoes but they are very meaty. I can honestly say I am NEVER buying ketchup again! This is SO good. Thank you. I don’t have my giant roaster yet so I used my 2 crockpots overnight. Split the other ingredients between and then when I used my blender joined it all together. THANK YOU for posting this and going through all the other recipes.
I actually like refurbished products because they have been totally gone over and all the flaws tweaked and fixed. You are so hard working and productive. God bless you!
I have 3 of the turkey roasters. They stay busy from August through October. I have done my own catsup for years. Anything tomatoes goes in and cooks down for 2 days sometimes maybe more. Apple butter works good in it too. Apple sauce too.
I make my applesauce in my Instant Pot. It is not as large as your roaster, but it is such a speedy way to make the applesauce that I absolutely love it. You don't even have to chop the apples up very much...I just use an old fashioned potato masher after they are done cooking to get the texture I want. I add one cup of unfiltered natural apple cider at the start for the liquid, and a pinch of salt, plus I like to cook several varieties of apples together. The results are great.
@@garypage9515 I buy 4 different types of apples. End up with pink sauce. I have a hand crank sauce maker. But I put a battery powered drill on to run. I modified it just a little bit. Lol More power.
I wish we in the UK had such wonderful crops of tomatoes. We have had the worst year for blight I can ever remember, and I am nearly 79. I lost my huge crop literally overnight; in fact, it's been a disastrous year for so many other plants as well. Makes me realise just how nature can really remind us that it's in charge, not us.
I just started growing tomatoes about 5 years ago and the first year was amazing but the past 4 years for me, the blight has been terrible. This was by far the WORST for me so far. I'm in U.S. but my climate is probably more hot and humid than Living Traditions. It makes me feel better knowing I'm not the only one having difficulty, even though I wish NONE of us had to deal with blight! Horrible!
I’m not completely sure about this but I do think it should be researched. Melissa K Norris had an episode on her YT channel this summer about blight. She said that once you see it you need to remove those plants immediately and throw them away, not in the compost. She said once it is in the soil you will have to wait a few years before you can plant in that area again because it will reappear. Please research this further so you will know what you need to do in your own garden.
Thank you for being a great example. My wife and daughters really enjoy your channel. Again thanks for being such a encouragement to them! Have a blessed day!
My mom is a HUGE ketchup fan and I cracked open my first jar that I had canned up last year and she approved! I even did the blend method and I love that! Way easier than food milling imo! I ladled off the juice and got most of the extra liquid I canned as tomato juice instead of evaporating it
I am amazed that you didn't make some fries and show us how awesome the ketchup was. I waited until the very end to see you totally enjoying it :/ Thanks for the recipe:)
I used basically the same recipe but I had to cut the sugar in half because my husband is diabetic. I let it cook down until I got 5 pints. My husband has always complained it was too thin. This year, he said it is perfect.
R M , I Heard from TAMMY & CHRIS from " COLLARD VALLEY COOKS who are both Diabetics That they don't use sugar anymore , but a Sweetener Substitute called MONKFRUIT SWEETENER for all their sweetening needs , especially in things like Pies & Cakes etc....I paid attention to them when they told this coz I too am diabetic... Enjoy.
@@arthurwalls9091 I too have monk fruit, but Rob says he doesn’t like the taste. Thank you for the tip though. Until my husband became diabetic, I didn’t know what monk fruit was.
@@RM-lx4wx R M , sorry to hear that.. Have you tried Stevia Sweetener for cooking ? Or maybe SPLENDA cooking compound ????? There must be some alternative he can use ....I do know I like & can use SPLENDA , for everything , except COFFEE , I've tried but just can't go the taste ... It's even fine in Tea , but it just taste terrible in my coffee. , go figure ....
Hello Sarah, I'm watching this video from Kenya in East Africa. I'm from the UK now living in Africa. I can buy Heinz Ketchup here, but it's expensive. I've got your recipe on the go at this moment. I grow some tomatoes in my garden (but not paste tomatoes). I pick and sell tomatoes, but people don't want the small tomatoes so I save these,wash them, cut and remove the core. So I've got a freezer full. So last night I started. It's looking good. Thank you.
Sarah thanks for sharing your homemade ketchup recipe. I don't have a nesco so I decided to do a quarter of a batch in my Crock-Pot it worked really well and it does taste like Heinz ketchup. We are so excited to be able to make our own.
Yes indeed there have been Ketchup recipes around as long as I can remember , and I am one of the people that really knows for sure ...For one , I am a HEINZ LOVER , but I know first hand just how good Homemade Ketchup can be ... Over 60 / 62 years ago my Mother & Her Mpther ( referred here out as Granny ) decided we were canning tomatoes as fast as we could & was coming to a point of canning way more tomatoes (whole , chunked , puree , sauce ,etc... and would still have way more tomatoes than we could use ...SOOOOOO , long story short , GRANNY decided one solution to keep from wasting we should make KETCHUP ....Don't know where the recipe came from , never saw her bring one out , but we made A COUPLE or so CAULDRONS of Ketchup up & canned them too... YES I DID SAY CAULDRONS........I don't know about today but 60 some years ago you could RENT COPPER CAULDRONS with Tripod , Wooden Paddle and all other accessories need along with it all from your FRIENDLY SOUTHERN STATES STORE .... I should know , you see , I had to go with them to get it & take it back & also it ended up being my job to stir the Cauldron to make the KETCHUP..... The KETCHUP ended up a little thicker , not as sweet , & not quite as VINEGARY as Heinz & was still every bit as good as HEINZ ....I do believe GRANNY could have made it exactly as HEINZ , but they discussed it & decided on a few changes according to their tastes ... This turned out so well that they decided to keep the COPPER CAULDRON a little longer & MAKE APPLE BUTTER for as long as the excess apples from our trees held out .... YES ...ONCE AGAIN , it became my job to sit , tend the fire & stir the CAULDRON ...I SWEAR , all I needed was a BLACK POINTED HAT & a BLACK CAPE With a Wort with a hair & I would look just like those HALLOWEEN POSTERS , L.O.L........ So , I for one do believe that with the right recipe making HOMEMADE KETCHUP can be made to taste just as good or maybe even better then Any other ones of commercially made KETCHUP ....AND , Best reason of all that it tastes so good , there are NONE of those NASTY ADDITIVES for taste , color , or ARTIFICIAL PRESERVATIVES ADDED ..... THANK YOU ...
I happen to have about 25 lbs worth of tomatoes I was wondering what I was gonna do with. Right now, I feel like the famous scene in Forest Gump when they’re talking about all the ways you can make shrimp. But, with tomatoes. I’ve got all the things. But, ketchup. Can’t wait to try this! Hoping it will take me less than 3 days. lol. Thank you! ❤️😊
I feel the exact same way. Yesterday we made salsa, today we are making ketchup. Best of luck on your ketchup journey, I am trying it for the first time today.
So good to find another Heinz snob! This recipe is going to save me some serious bucks since I go through about 20 large bottles of catsup each year. Now I need to grow some paste tomatoes and I will be set. Thanks!
Been a snob all my life! Just didn’t know it! We grow San Marzano’s, we just returned from Baker Creek Seed Co, simply Loved Baker Creek! where we purchased seeds for 2022 garden, we save our seeds but can’t save all, in 2020 we couldn’t find seeds locally and we purchased some carrot seed from our local feed store in 2021 we planted a bed of dead seed,,so we’re being proactive
Just wanted to add to the praise of this recipe. Made ketchup for the first time using this recipe and it is DEVINE! Thank you so much for going through the trial and error of finding the perfect ketchup recipe so we won't have to. Your channel is a great help for us new homesteaders. Love from northern Canada.
I mixed up half this recipe lastnight and started cooking over night. Just used the immersion blender on it and gave it a taste. OMG, I’m shookith!!!!!!! This is so good. It taste just like the Heinz I have in the fridge. THANK YOU so much for this recipe. It is going in my recipe box!
I was able to make catsup this year. I have used a recipe out of Better Homes and Gardens cookbook from decades ago. A family favorite. Tweaked it this year by adding allspice to the cayenne, celery seed, stick cinnamon, cloves in vinegar infushion. Turned out best yet. 21 pints!
@@paulsheffield4729 Google better homes and gardens catsup recipe. I have an old cookbook from the 70's that has it and have made it for decades. My family loves it.
@@karenewald5451 I'm gonna follow your directions first. I've been learning to can and prep for disaster the past 6 months. I'm really enjoying being able to create all the foods I used to buy in a store. So far, the hardest one is homemade cheese
@@paulsheffield4729 to save time, I gently cook the tomatoes, onions and cayenne till tender, then strain the water off and can it to use in chili and soups. I run the remaining pulp through my Squeezo and save all that time boiling it down.
When you blended this the very first time, i bet you could have poured it into the freeze dryer trays powdered it when dry then add the amount of water to make the thickness you want each time you want ketchup
I just watched your channel for the 1st time. Love it! I'm 72 yesrs young and growing a tiny gatden gor the 1st time. I watched your tomato sauce video and now your ketchup one. I'm so excited to try this and don't know if I can wait for my two Roma bushes to ripen enough tomatoes. I'm hoping your recipe can be cut in half as I don't think I need 11 jars for my husband and myself. I'm a new subscriber and look forward to veiwing your endeavors.
Absolutely love your content! We are going to be neighbors next year as we bought a huge farm in Gainesville! Cannot wait to get back to my roots and farm again. God Bless!
I'm excited to try your recipe! We also love Heinz! It's gotten so expensive that this recipe has come into my life at the perfect point. Your excitement and enthusiasm is contagious and makes me want to run to the kitchen and start canning! Thank you!
Your excitement over this recipe tells me it must be good. I will be saving this video to guide me through the process along with the Ball book. Thank you for taking the time (3 days!) to get this video out.
I couldn't decide on what I wanted to make with all the paste tomatoes I just picked. I have about 40 pounds to do something with until I go pick more tomatoes tomorrow lol. You helped me make a decision. Ketchup it is. Thanks for the recipe!
Oh my goodness! I made a batch of this ketchup and absolutely love it. This will be something I can every season! Thanks for sharing your recipe Sarah. I'll be making green tomato salsa Verde next😊
When I do it, I press out the liquid with my hands, place the mooshed tomatoes in the Blendtec, blend, then pour it into a slow cooker. It's actually faster and easier that way. It cooks down faster because it starts with less liquid. Plus, I do get some tomato juice instead of having it boil away. It also condenses it into my much smaller crockpot because I don't have a roaster.
Core your tomatoes and put them in a big ziplock and freeze them, when you thaw them the watery juice is separated from the tomatoes without losing any tomato, the juice is clear, it will have a little sediment after sitting in a jar but most of the tomato stays intact !!! Cooks up so much quicker for tomato sauce, paste or ketchup ! Then the almost clear tomato juice is still good for the liquid in a recipe or I add a little salt and drink it 😍 If wanting to slip the skins, coring and freezing is also the best, skins slip right off !!! Best of luck
That's a great idea (to freeze the tomatoes so the skin comes off) and I've done it before. It works well for small amounts. I just don't have a lot of freezer space and I have a ton of tomatoes!
1) congratulations, you have a peppy glow. 2) Love your inspirational tops 3) I used a Victorio strainer to separate the juice, from the sauce, from the seeds & peels. Less boil down time, and get more than one product from same tomatoes. The juice was canned separate from the ketchup (used National Center for Home Preservation - we liked the spicy version compared to salty because husband had a stroke last year & have to limit salt) and I dehydrated the seeds & skins then powdered to thicken sauces & add flavor to other dishes.
You and Kevin are 'real pearls,' Sarah, dear. I derive great pleasure in following you guys! [And, yes, I frequently share your vids out here in deep East Texas rural country!] Many thanks and much blessings to you and yours.
I was gifted a bunch of tomatoes yesterday. I will be making this ketchup today....well I will start it today. Thank you for sharing this recipe with us all. Love your content and that God is in most vids❤
Spent the last two days making this recipe, as I had tomatoes coming out of my ears this year, and it does not disappoint! I've tried lots of ketchup recipes over the years and they have never satisfied. This one is a keeper! My tomatoes were not all paste tomatoes, so the boiling out the moisture took forever. I added 2 Tbsp. of Worshteshire and a bit more sugar, as my tomatoes weren't super sweet. That's it! And I have 10 pints of amazing ketchup! Thanks for the recipe.
Use the strainers you have hanging on the wall and lay them on top of your tomatoes. Ladle that juice out and can it. Saves HOURS of cooking time and you get to retain that juice for something else :)
You can also hang your tomatoes in a jelly bag type bag and just let the juice drain out in a pot. The juice is very nutritious and can be used just to drink, or in sauces, etc. Saves a ton of time and energy cooking down the tomatoes, and you don't waste the tomato water.
@kim - alot of folks cook tomatoes for hours trying to cook the juice out. While youre cooking, lay a strainer on top of the tomatoes and ladel it out.
As much as I LOVE your channel, I'm not gonna lie that I am really disappointed that you didn't share videos from your garden/harvesting this year. I know you're busy and I know you have gone from making 5 videos a week to 3 and now 2...but one of the reasons you have become so dear to me is your garden and harvesting videos. Praying next year will be better
It looks good. A couple of weeks ago here in Thailand I made my version of the British, HP sauce. Nearly spot on and delicious. Homemade is the best. Keep the videos coming
Giving ketchup a try today and hopefully canning it up in the morning! We had a quick freeze come thru last week and had to harvest A LOT of tomatoes. After sharing with neighbors and donating to the DAV, we still had too many. Good timing on this particular video before canning more salsa and tomatoes. I had to wait for a few to ripen a bit before starting, but here we go! When the tomatoes started breaking down, I added everything except the sugar then split the batch into 2 roasters as I had a request to try making some sugar free. We had just freeze dried 4 trays of plain tomato slices, so powdered them up to thicken in case that becomes necessary. Thank you for sharing your recipes, garden knowledge and being honest about products, your harvests and sharing your family. We have become better gardeners from channels like yours and I have become more confident with canning.
I have to try this. And I love that I can water bath can it, I bought a pressure canner last year but still a big chicken to use it, so only can what can be wb canned. As usual, great tutorial Sarah
I got so tickled when you called yourself a Heinz snob! My mom told me that when we were very young that we'd actually cry if the ketchup wasn't Heinz! 🤣
I made this ketchup recipe last night and today and it is delicious! It took 24 hours to cook it down to the consistency I wanted but part of that was some water I inadvertently added. I tried another reviewers suggestion of one cup sugar and one cup golden raisins. I liked the flavor but I did end up adding about another 1/2 cup to 3/4 cup sugar in addition. I canned it in half pint jars and ended up with 21 jars. I love it and I, at least, plan to eat it often.
Sarah- I’m using the steam juicer to take out the extra liquid- it’s so quick and easy. Then you can transfer it to another container. You can always add more of the liquid if needed 😁
Heinz is my favorite too but I hate that it has corn syrup, and I'm not a fan of the "simply" Heinz. It just doesn't taste the same. It can't be the absence of corn syrup because that's just a sweetener, right? They must've messed with the recipe? Either way, I've gotta try your ketchup recipe. It looks so rich and tasty. And there's nothing better than a Vitamix. You'll never own another blender.
In the UK Heinz Ketchup ingrediants are: Tomatoes (148g per 100g Tomato Ketchup), Spirit Vinegar, Sugar, Salt, Spice and Herb Extracts (contain Celery), Spice
@@matthewcollier4277 wish the USA would have better ingredients than they do. My past exchange students would say there was a lot of things in the same foods from Germany vs USA that was more pure over seas!
Kevin and Sara - You have the best and most informative channel on the net about homesteading, including survival tips. Thank you ever so much for sharing with us. I am going to study water bathing this winter to gather vegetables from the local farmers next spring. Doing this because of your great inspiration! God Bless!!
Thank you Sarah. I just made a small batch of your wonderful Move Over Heinz Ketchup and it does taste just like your favourite bought ketchup. Thank you for showing us how to make such a great product. Love your cheery way of sharing your homestead knowledge with us. God bless you.
In the process of making this today. Had my first taste test and it was yummy! This is my first time trying to make ketchup. Thanks for the video and recipe!
Thanks for this recipe Sarah! Perfect timing, as I have 75lbs of tomatoes in my freezer to do something with in the next few weeks. I plan on making marinara as well as this ketchup. I am not a brand snob, and buy Aldi ketchup. It is very close to the brand you mentioned. In fact I wouldn't doubt if it was made by them under the Aldi label. Have a blessed remainder of your week!
Hello fellow Heinz consumer! After hearing about the tomato shortage in California it brought me to your recipe video. I garden too and it may come down to either grow my own or do without my life blood and that is ketchup. YIKES! 😱 Being a diabetic sugar is my enemy. Heinz makes a NO SUGAR ketchup and it is very good. After all, tomatoes are a fruit and fruits have fructose naturally. So to sweeten the ketchup in a better way my question to you is; why not use Stevia as a sweetener?
Working on a batch as we speak. Fell asleep while it was cooking and woke up to thick ketchup. now blend, heat and jar it up. I have been tasting as we go along it is awesome. Thank you for all your hard work it is a long project but worth it. This from a 73 year old lady.
This is the first year I've had enough tomatoes to try my hand at ketchup, but this video has been in my mind since it was posted! Sara, your absolute giddiness over this recipe made it stand out. I'm also a self proclaimed ketchup snob, so I knew this had to be good. You did not exaggerate... this ketchup is damn good. Thank you for refusing to post a mediocre recipe just because people wanted one. The wait was totally worth it! I don't know that you'll even see this comment on an old vid, but was wondering if the liner of your Nesco gets damaged at all from processing tomatoes? I have another brand the same size, but its like the enamel of the liner is roughed up on the surface in the area where the sauce builds up on the side as it cooks down. Trying to decide if I need to replace it or if the same thing will happen with the name brand. Thanks for awesome ketchup recipe!!!
Now I blend all my tomatoes with the skins on. I cook them down but I do it out side so I don't have all the moisture in the house. I bake and cook all kinds of things in my big roaster. I have a card table on the patio that I cook on to keep the mess and smells outside, especially when we have fish fries. I pray for a good crop this year. Blessings from N.W. Arkansas.
Honestly, I am the leave skin and seed in and it just works for me. Fruit butters are seeded/pitted naturally prior to cooking; but otherwise I'm not a pre prepper unless utterly necessary. That ketchup looks great. Ketchup origin is in China, Hokkien Chinese word, kê-tsiap, and has become our fabulous American condiment.
I've combined 2 of your videos and made this incredible ketchup. I like my ketchup thick so using your recipe and another idea you put in a video some time back, I really got a great ketchup. Many thanks. If you remember, one of your subs suggested to you how to store your milk in the fridge using containers with a spout on the bottom allowing you to get the milk without disturbing the cream on the top. So after coring my tomatoes, I put them in my blender liquifying them and putting the juice in a similar container that you used for your milk and have it rest 48 hrs in the fridge and separating the water from the mixture which sat on the bottom, used the more solid mixture, added the other solid ingredients and put in the blender and sit another night, removed the watery part the next morning and added the rest of the ingredients and cooked it. It turned out greatttttt. Thank you sooooo much.
When I saw the title an thumbnail come up, I was so excited! Thank you so much for all your hard work and for posting this! I can’t wait to try this come next season. ❤️God bless you!
Your are so right about "Move over Heinz" ! I made this yesterday and I am so thrilled by how well it turned out. I did have to really cook it down for 5+ hours. My tom's were super juicy.( I did use some non-paste variety). Im so excited to have really good ketchup in my pantry. A big THANKS to you!!! I love ketchup just like you. I made 3 quarts and 4 pints. Thanks again for this amazing recipe! Oh before I forget...I made your salsa/picante....It was amazing too!!! We do appreciate all your hard work for us!!!
I have no doubt that home-made ketchup could match or surpass the best store-bought ketchup. I'm going to try this recipe. Thanks Sarah!👍 Little secret: I've only started canning for the past two years, but I've taken to it naturally.💗
I have to have ketchup on pretty much everything. But I'm allergic to corn syrup. So I buy ones that don't use it. Just real sugar. I've tried making ketchup before, but they always taste like BBQ sauce. Happy to try this recipe. Got lots of tomatoes waiting for me to use.
I’m currently in the process of making this ketchup recipe. I’ve never made ketchup but I’m excited to. But the thing I’m most happy about is finding out what a great job my vitamix does of blending the peels and seeds. The mixture is beautifully smooth and I didn’t stand over a sink with my foley food mill making my arm sore and then throwing away the peels and seeds. I consider this a game changer for my pasta sauce, which is next. Thank you so much for this info. Looking forward to getting this stuff thickened and canned.🍅🍅
Ok Sarah, based on this recipe. You have to test it for me.. 😂 🤔 I'm wondering how much worschesire, mollasses and balsamic vinegar would be needed to make one of those pints, BBQ sauce. 😀 Kevin and Sarah's test kitchen? 😁
I made ketchup for the first time this year... before seeing your video. The spice recipe I used was supposed to be a Heinz clone, but it wasn't. With that being said, it did come out wonderfully. After watching your video I will tweak my spices a bit. The processing time does not need to be as long as it took here. Simply boil it down on the stove in a heavy bottomed pot on medium heat, stirring every so often. Leave the lid off so the moisture evaporates. Much, much quicker. I might try a blender next time. I used a Kitchen Aid strainer to get the seeds out. It worked, but I am wondering how the flavor would change if the skins were pulverized like in your method. I make my sauces with the seeds in it to bring in a nutty flavor. Maybe they would bring in the same flavor if pulverized for ketchup. We'll see next year. I too have run into the mic battery going out. I can empathize. One final note... if the ketchup is too watery after blending, simply cook it down more on the stove before jarring.
When I think of making homemade ketchup I think of the movie Meet Me in St. Louis. There was a scene in it where the mother and the housekeeper were making ketchup. Everyone who came through the kitchen tried it and had a different opinion. One thought it was too sweet, another, too tart, another too bland, another too spicy.
My sister & I made this today but with half the recipe you talked about. Using mostly paste with a few other kind of tomatoes, & cooked for hours until water was gone It turned out great & got 5 pints total. Thanks I will do again & love your channel.
This is my first year canning, so far I've done a ton of salsa and I will do spaghetti sauce next! Next year I am definitely going to grow paste tomatoes and make ketchup!
Awww man!!! I literally just made ketchup yesterday and I was not impressed with it but I canned it up anyway. 😩. My family and I live outside Pittsburg and every single one of us ONLY use Heinz. Matter of fact when I told them I was gonna try my hand at Ketchup they all said it better taste like Heinz. Lol. Buttt I will write it down and make yours next year for sure. Thank you!!! I looked everywhere for this type of ketchup recipe.
Now is the perfect time to dump 1-2 of your sauce back into a pot, do the math, and add ingredients from Sarah's recipe that you didn't use and let it cook down a little, emersion blend and taste. With the vinegar it should keep well right in the fridge. If it comes out great, can always redo all of it. You won't know until you try.😊
Tweaking it is a great idea. If you can't salvage it as ketchup, just keep going until you have barbecue sauce! Most of the homemade recipes start with ketchup. ❤
@@leslihaughan5877 The biggest difference between Ketchup and BBQ Sauce is molasses, brown sugar, and mustard. The common denominator in both is usually vinegar. That gives both the "Twang" we all so dearly love. So yes Lesli, tweak away to reach that desired flavor! 😊
How long does this keep in the refrigerator. It's only the two of us and we don't go through much ketchup. It's the only reason I haven't tried making it. Also, can it be made in 1/2 pint jars?
To reduce the extra water, I put my cooked mixture in a pitcher, refrigerate overnight. The 'water' part of the tomatoes stays on top. With the tomatoes on the bottom of the pitcher, it is easy enough to slowly drain the water. This really helps to evaporate the liquid.
That "water" is actually quite tasty. Maybe try saving, staining, and chilling it. I like to soak my onions and peppers in it for a while and add a little salt to give it extra flavor. It's one of my favorite things about our annual salsa making weekend.
Invaluable information, thanks ❤
Also, when you're processing your other tomatoes, dehydrate the peels. That is where the thickening seems to happen. I tried it when going for the 'zero waste' produce idea, and dehydrated the skins. Added the powdered skins to a beef stew and the flavor was over the top rich and the stew thickens each time I've used it. The only down side is, the Racoon Compost Raiders are a little miffed with the loss of goods.
I love thickening with powdered veggies, it gives everything such intense flavor
I just canned salsa today and am dehydrating the peels right now to
make powder.
a
How do you get the seeds separated from the skins? Probably a dumb question but I have skins and seeds. I dehydrated and blended but the seeds didn't break down. I just used a cheapie one cup blender.
Perfect timing for this tip as I am about to process tomatoes for the first time. Thank you!
You're not alone, there's a lot of us Heinz snobs.
So true!!
I like any ketchup that ends in "ketchup".
Yes!!! 🙌🏻
I tried this recipe. Your so right, it's awesome. Thanks so much for sharing.
lol. . I"m one of them! It's the ONLY one I EVER buy! lol
Hi Sarah, Just wanted to let you know... I made your ketchup and love it! However, cooking the tomatoes down in the Nesco 18 quart roaster, the tomatoes burned onto the sides of the roaster (maybe I had the heat too high?) and was impossible to clean off. The insert was ruined. I reached out to Nesco, and they graciously agreed to provide me with a new insert (under warranty), which was really really generous! They did tell me, however, that they DO NOT recommend cooking high acid foods like tomatoes (and she mentioned apple sauce) in their roasters because it breaks down the finish on the insert. I just thought I'd pass that on. She said they recommend only using stainless steel pots for cooking down tomatoes... I just didn't want anyone else to have my bad experience. :)
Did you try oven spray soak? I’m always accidentally burning sides of things, because I love roasted food. I’ve never had a problem getting it off with lye based oven spray, or bar keepers friend.
Too late 😣
How thick is in I can't see
@@be.A.b The tomatoes actually 'ate' the black finish off of the roaster insert. It was a combination of burned on stuff, and exposed metal under the black finish. It would not have been safe to cook in it anymore. I will just cook my tomatoes down in my crockpot instead... I love love love this ketchup!
@@robindevellen7038 so sorry. :( It was heartbreaking...
This ketchup is a triumph! Sarah, your passion for ketchup convinced me to make this. It’s better than Heinz and I can’t believe I just said that. Thank you! ❤️🍅
This ketchup does look good. Heinz ketchup I know a lot of people love
@@perryionebrooks6002 This is better than Heinz! I canned my first batch three days ago (with tomatoes I had in the freezer from the overabundance of last summer!) and my husband and I both agree that it's the only ketchup we want in the house from now on! Working on my second batch today!!!
@@ksking4246 It does look really good. Nice and vinegary
FYI WHEN USING A NESCO ROASTER OPEN WITH NO LID. COVER WITH ONE LAYER OF CHEESE CLOTH, NO KNATS OR FLIES WILL FALL IN YOU TOMATOES WILL STILL REDUCE. THE STEAM WILL EVAPORATE THE SAME.. I HAD DONE THIS FOR YEARS.. THIS IS THE BEST FEELING IN THE WORLD .. to know you finely have a recipe work out then turn out the way you wanted.. CONGRATULATIONS
GOD BLESS from Julie West Central IN Farmland ✝️🇺🇸🥰🚜
thank you JW
Thanks for the tip! Great idea
O tht takes out the oriental seasoning tht we all find so good lol
@@wizard3z868 🤣👍🏆
One of my old friends calls tomato catsup 'bachelor sauce'. "Well," he says, "us old single guys sometimes don't cook the best, but if you put enough bachelor sauce on it, you can eat anything."
That's hilarious, and sounds true! 😆
😂🤣😅
Red gravy!!
Many years ago, there was a program on the Heinz name. It was called "Secrets from the Vault". It said that the secret ingredient in the Ketchup was golden raisins.I would substitute 1 cup of the sugar with 2 cups of golden raisins and cook it down with the tomatoes. Just a thought.
Now it’s high fructose corn syrup.
@@cathleencaratan3373 not in every variety. They have one that's not made with corn syrup. I think it's called "simply heinz" you have to read the labels. 😊
@@cathleencaratan3373 The organic one doesn't have HFCS either! I get it cheaper at Sam's Club (:
Thank you for the tip!
Gonna try it, thanks
We just made this ketchup. First time making ketchup ever. So no prior ketchup experience 😊here. It turned out AMAZING!!!! We love your channel, always learning new things, from butchering our quail to our very favorite pizza crust recipe that we use so often we have it memorized. Thanks and keep up your content…we love it. And we never comment on anything really, BUT this ketchup was really THAT good! We had to take a minute to thank you.❤️
I just made this. I didn’t have any more paste tomatoes but had a lot of slicer tomatoes but they are very meaty. I can honestly say I am NEVER buying ketchup again! This is SO good. Thank you. I don’t have my giant roaster yet so I used my 2 crockpots overnight. Split the other ingredients between and then when I used my blender joined it all together. THANK YOU for posting this and going through all the other recipes.
I actually like refurbished products because they have been totally gone over and all the flaws tweaked and fixed. You are so hard working and productive. God bless you!
I have 3 of the turkey roasters. They stay busy from August through October. I have done my own catsup for years. Anything tomatoes goes in and cooks down for 2 days sometimes maybe more.
Apple butter works good in it too. Apple sauce too.
How do you keep the roaster pan from getting eaten away by the tomatoes. My roaster sides corrodes away.
We do the same
I make my applesauce in my Instant Pot. It is not as large as your roaster, but it is such a speedy way to make the applesauce that I absolutely love it. You don't even have to chop the apples up very much...I just use an old fashioned potato masher after they are done cooking to get the texture I want. I add one cup of unfiltered natural apple cider at the start for the liquid, and a pinch of salt, plus I like to cook several varieties of apples together. The results are great.
@@garypage9515 I buy 4 different types of apples. End up with pink sauce. I have a hand crank sauce maker. But I put a battery powered drill on to run. I modified it just a little bit. Lol More power.
I have been cooking mine in 18 quart Nesco roaster for 3 whole days on low heat. First time ever making ketchup.
I wish we in the UK had such wonderful crops of tomatoes. We have had the worst year for blight I can ever remember, and I am nearly 79. I lost my huge crop literally overnight; in fact, it's been a disastrous year for so many other plants as well. Makes me realise just how nature can really remind us that it's in charge, not us.
I just started growing tomatoes about 5 years ago and the first year was amazing but the past 4 years for me, the blight has been terrible. This was by far the WORST for me so far. I'm in U.S. but my climate is probably more hot and humid than Living Traditions. It makes me feel better knowing I'm not the only one having difficulty, even though I wish NONE of us had to deal with blight! Horrible!
I’ve talked to a farmer friend and their squash crop rotted on the vine before they could ripen, and the deer at his first crop.
Absolutely I agree last year tomatoes were brilliant bumper crop to not so much this year finding ripening a problem more so this year 🙏
Cheers UK! Here in Houston we too had an issue with tomatos as well as with cucumbers. So, maybe we can find solutions to be adaptable to nature?!!
I’m not completely sure about this but I do think it should be researched. Melissa K Norris had an episode on her YT channel this summer about blight. She said that once you see it you need to remove those plants immediately and throw them away, not in the compost. She said once it is in the soil you will have to wait a few years before you can plant in that area again because it will reappear. Please research this further so you will know what you need to do in your own garden.
Thank you for being a great example. My wife and daughters really enjoy your channel. Again thanks for being such a encouragement to them! Have a blessed day!
My mom is a HUGE ketchup fan and I cracked open my first jar that I had canned up last year and she approved! I even did the blend method and I love that! Way easier than food milling imo! I ladled off the juice and got most of the extra liquid I canned as tomato juice instead of evaporating it
I am amazed that you didn't make some fries and show us how awesome the ketchup was. I waited until the very end to see you totally enjoying it :/ Thanks for the recipe:)
I used basically the same recipe but I had to cut the sugar in half because my husband is diabetic. I let it cook down until I got 5 pints. My husband has always complained it was too thin. This year, he said it is perfect.
R M , I Heard from TAMMY & CHRIS from " COLLARD VALLEY COOKS who are both Diabetics That they don't use sugar anymore , but a Sweetener Substitute called
MONKFRUIT SWEETENER for all their sweetening needs , especially in things like Pies & Cakes etc....I paid attention to them when they told this coz I too am diabetic...
Enjoy.
@@arthurwalls9091 I too have monk fruit, but Rob says he doesn’t like the taste. Thank you for the tip though. Until my husband became diabetic, I didn’t know what monk fruit was.
Some of the monkfruit sweeteners have a lot of erythritol in them, which is bad for the kidneys if you have kidney issues.
@@RM-lx4wx R M , sorry to hear that.. Have you tried Stevia Sweetener for cooking ? Or maybe SPLENDA cooking compound ????? There must be some alternative he can use ....I do know I like & can use SPLENDA , for everything , except COFFEE , I've tried but just can't go the taste ... It's even fine in Tea , but it just taste terrible in my coffee. , go figure ....
@@cynthiafisher9907 Cynthis Fisher , I was not aware of that , thanks ... Diabetics do need to protect their kidneys ...
I'm from South Ga. The name of the town and the onion is pronounced Vi-dale-ya. 😊
Hello Sarah, I'm watching this video from Kenya in East Africa. I'm from the UK now living in Africa. I can buy Heinz Ketchup here, but it's expensive. I've got your recipe on the go at this moment. I grow some tomatoes in my garden (but not paste tomatoes). I pick and sell tomatoes, but people don't want the small tomatoes so I save these,wash them, cut and remove the core. So I've got a freezer full. So last night I started. It's looking good. Thank you.
Sarah thanks for sharing your homemade ketchup recipe. I don't have a nesco so I decided to do a quarter of a batch in my Crock-Pot it worked really well and it does taste like Heinz ketchup. We are so excited to be able to make our own.
Did quarter all the ingredients? As I was to make some but don’t want to make such a large batch. How many pints did you get?
Yes indeed there have been Ketchup recipes around as long as I can remember , and I am one of the people that really knows for sure ...For one , I am a HEINZ LOVER , but I know first hand just how good Homemade Ketchup can be ... Over 60 / 62 years ago my Mother & Her Mpther ( referred here out as Granny ) decided we were canning tomatoes as fast as we could & was coming to a point of canning way more tomatoes (whole , chunked , puree , sauce ,etc... and would still have way more tomatoes than we could use ...SOOOOOO , long story short , GRANNY decided one solution to keep from wasting we should make KETCHUP ....Don't know where the recipe came from , never saw her bring one out , but we made A COUPLE or so CAULDRONS of Ketchup up & canned them too... YES I DID SAY CAULDRONS........I don't know about today but 60 some years ago you could RENT COPPER CAULDRONS with Tripod , Wooden Paddle and all other accessories need along with it all from your FRIENDLY SOUTHERN STATES STORE .... I should know , you see , I had to go with them to get it & take it back & also it ended up being my job to stir the Cauldron to make the KETCHUP..... The KETCHUP ended up a little thicker , not as sweet , & not quite as VINEGARY as Heinz & was still every bit as good as HEINZ ....I do believe GRANNY could have made it exactly as HEINZ , but they discussed it & decided on a few changes according to their tastes ...
This turned out so well that they decided to keep the COPPER CAULDRON a little longer & MAKE APPLE BUTTER for as long as the excess apples from our trees held out .... YES ...ONCE AGAIN , it became my job to sit , tend the fire & stir the CAULDRON ...I SWEAR , all I needed was a BLACK POINTED HAT & a BLACK CAPE With a Wort with a hair & I would look just like those HALLOWEEN POSTERS , L.O.L........
So , I for one do believe that with the right recipe making HOMEMADE KETCHUP can be made to taste just as good or maybe even better then Any other ones of commercially made KETCHUP ....AND , Best reason of all that it tastes so good , there are NONE of those NASTY ADDITIVES for taste , color , or ARTIFICIAL PRESERVATIVES ADDED ..... THANK YOU ...
Love your story
I love this story. Thank you for sharing
What a great story. Thanks for sharing!
Thank you for sharing! Love the story and history if it ❤
Your storytelling is vivid with details: I feel like I was sitting with you, stirring that copper cauldron.
I happen to have about 25 lbs worth of tomatoes I was wondering what I was gonna do with. Right now, I feel like the famous scene in Forest Gump when they’re talking about all the ways you can make shrimp. But, with tomatoes. I’ve got all the things. But, ketchup. Can’t wait to try this! Hoping it will take me less than 3 days. lol. Thank you! ❤️😊
Diced tomatoes, tomato puree, spaghetti sauce, Rotel, tomato juice,, crushed tomatoes, whole tomatoes, pizza sauce, ketchup, bruschetta in a jar, bbq sauce.... Anyone else? What else?
@@jadebabydoll23 Tomato soup, dried tomatoes with basil and Parmesan sprinkled on
@@jadebabydoll23 My family favorite is stewed tomatoes.. you can find a similar recipe on Pinterest, called Minnesota Mix if I'm recalling correctly
@@jadebabydoll23 salsa, tomatoes with okra,
I feel the exact same way. Yesterday we made salsa, today we are making ketchup. Best of luck on your ketchup journey, I am trying it for the first time today.
So good to find another Heinz snob! This recipe is going to save me some serious bucks since I go through about 20 large bottles of catsup each year. Now I need to grow some paste tomatoes and I will be set. Thanks!
Been a snob all my life! Just didn’t know it! We grow San Marzano’s, we just returned from Baker Creek Seed Co, simply Loved Baker Creek! where we purchased seeds for 2022 garden, we save our seeds but can’t save all, in 2020 we couldn’t find seeds locally and we purchased some carrot seed from our local feed store in 2021 we planted a bed of dead seed,,so we’re being proactive
Just wanted to add to the praise of this recipe. Made ketchup for the first time using this recipe and it is DEVINE! Thank you so much for going through the trial and error of finding the perfect ketchup recipe so we won't have to.
Your channel is a great help for us new homesteaders. Love from northern Canada.
I mixed up half this recipe lastnight and started cooking over night. Just used the immersion blender on it and gave it a taste. OMG, I’m shookith!!!!!!! This is so good. It taste just like the Heinz I have in the fridge. THANK YOU so much for this recipe. It is going in my recipe box!
I was able to make catsup this year. I have used a recipe out of Better Homes and Gardens cookbook from decades ago. A family favorite. Tweaked it this year by adding allspice to the cayenne, celery seed, stick cinnamon, cloves in vinegar infushion. Turned out best yet. 21 pints!
Can you share that recipe with me?
@@paulsheffield4729 Google better homes and gardens catsup recipe. I have an old cookbook from the 70's that has it and have made it for decades. My family loves it.
@@karenewald5451
I'm gonna follow your directions first. I've been learning to can and prep for disaster the past 6 months. I'm really enjoying being able to create all the foods I used to buy in a store. So far, the hardest one is homemade cheese
@@paulsheffield4729 to save time, I gently cook the tomatoes, onions and cayenne till tender, then strain the water off and can it to use in chili and soups. I run the remaining pulp through my Squeezo and save all that time boiling it down.
@@karenewald5451
Do you add lemon juice because of the acidity before you can it?
When you blended this the very first time, i bet you could have poured it into the freeze dryer trays powdered it when dry then add the amount of water to make the thickness you want each time you want ketchup
True
This was my plan this year...freeze dry then add water.....but after watching this video I think I'll try this also.
Such a smart Idea
Powdered ketchup.... BRILLIANT!
That could be really awesome, without the water, added to meatloaf or even sloppy joes.
I just love your enthusiasm lol
I find that blending everything up before cooking is way easier. Can’t wait to try this recipe.
I just watched your channel for the 1st time. Love it! I'm 72 yesrs young and growing a tiny gatden gor the 1st time. I watched your tomato sauce video and now your ketchup one. I'm so excited to try this and don't know if I can wait for my two Roma bushes to ripen enough tomatoes. I'm hoping your recipe can be cut in half as I don't think I need 11 jars for my husband and myself. I'm a new subscriber and look forward to veiwing your endeavors.
Omg. Sara, you are so adorable. This was so fun to see! I loved watching and learning as usual. Thanks for sharing!
Absolutely love your content! We are going to be neighbors next year as we bought a huge farm in Gainesville! Cannot wait to get back to my roots and farm again. God Bless!
Congratulations!
That was a hilarious video. 😁. Thank you for all the giggles this morning. Oh, and thank you for sharing a great recipe. Can’t wait to try it.
Love You Tube! Brings So Many Beautiful Creative People Into Each Other's Lives , Thanks Sarah!
I'm excited to try your recipe! We also love Heinz! It's gotten so expensive that this recipe has come into my life at the perfect point. Your excitement and enthusiasm is contagious and makes me want to run to the kitchen and start canning! Thank you!
Your excitement over this recipe tells me it must be good. I will be saving this video to guide me through the process along with the Ball book. Thank you for taking the time (3 days!) to get this video out.
Mmmmm! Tried making ketchup once. It turned out more like barbecue sauce but it was the best BBQ sauce imaginable! 💙💚♥️
my first thought when I saw this video was that this would make my homemade BBQ sauce even better yet!
Ketchup or tomatoe sauce is a base in many homemade bar be que sauces
Ketchup or tomatoe sauce is a base in many homemade bar be que sauces
I just tried making ketchup and it turned into marinara sauce😂
I couldn't decide on what I wanted to make with all the paste tomatoes I just picked. I have about 40 pounds to do something with until I go pick more tomatoes tomorrow lol. You helped me make a decision. Ketchup it is. Thanks for the recipe!
Oh my goodness! I made a batch of this ketchup and absolutely love it. This will be something I can every season! Thanks for sharing your recipe Sarah. I'll be making green tomato salsa Verde next😊
When I do it, I press out the liquid with my hands, place the mooshed tomatoes in the Blendtec, blend, then pour it into a slow cooker. It's actually faster and easier that way. It cooks down faster because it starts with less liquid. Plus, I do get some tomato juice instead of having it boil away. It also condenses it into my much smaller crockpot because I don't have a roaster.
Core your tomatoes and put them in a big ziplock and freeze them, when you thaw them the watery juice is separated from the tomatoes without losing any tomato, the juice is clear, it will have a little sediment after sitting in a jar but most of the tomato stays intact !!! Cooks up so much quicker for tomato sauce, paste or ketchup ! Then the almost clear tomato juice is still good for the liquid in a recipe or I add a little salt and drink it 😍
If wanting to slip the skins, coring and freezing is also the best, skins slip right off !!!
Best of luck
That's a great idea (to freeze the tomatoes so the skin comes off) and I've done it before. It works well for small amounts. I just don't have a lot of freezer space and I have a ton of tomatoes!
1) congratulations, you have a peppy glow. 2) Love your inspirational tops 3) I used a Victorio strainer to separate the juice, from the sauce, from the seeds & peels. Less boil down time, and get more than one product from same tomatoes. The juice was canned separate from the ketchup (used National Center for Home Preservation - we liked the spicy version compared to salty because husband had a stroke last year & have to limit salt) and I dehydrated the seeds & skins then powdered to thicken sauces & add flavor to other dishes.
Hello Helen✋
How are you doing today?
You and Kevin are 'real pearls,' Sarah, dear. I derive great pleasure in following you guys! [And, yes, I frequently share your vids out here in deep East Texas rural country!] Many thanks and much blessings to you and yours.
I was gifted a bunch of tomatoes yesterday. I will be making this ketchup today....well I will start it today. Thank you for sharing this recipe with us all. Love your content and that God is in most vids❤
Spent the last two days making this recipe, as I had tomatoes coming out of my ears this year, and it does not disappoint! I've tried lots of ketchup recipes over the years and they have never satisfied. This one is a keeper! My tomatoes were not all paste tomatoes, so the boiling out the moisture took forever. I added 2 Tbsp. of Worshteshire and a bit more sugar, as my tomatoes weren't super sweet. That's it! And I have 10 pints of amazing ketchup! Thanks for the recipe.
Thank you for letting us know. I am going to try it for sure.
Did you let the tomatoes cook down through the night in the toaster at 250?
@@bethanynelson2678 I don't have a roaster. Just cooked it long and slow on tge stove top.
Use the strainers you have hanging on the wall and lay them on top of your tomatoes. Ladle that juice out and can it. Saves HOURS of cooking time and you get to retain that juice for something else :)
You can also hang your tomatoes in a jelly bag type bag and just let the juice drain out in a pot. The juice is very nutritious and can be used just to drink, or in sauces, etc. Saves a ton of time and energy cooking down the tomatoes, and you don't waste the tomato water.
Val can you explain what you mean about saving hours? What process did you suggest doing I would love to hear! Ty
@kim - alot of folks cook tomatoes for hours trying to cook the juice out. While youre cooking, lay a strainer on top of the tomatoes and ladel it out.
As much as I LOVE your channel, I'm not gonna lie that I am really disappointed that you didn't share videos from your garden/harvesting this year. I know you're busy and I know you have gone from making 5 videos a week to 3 and now 2...but one of the reasons you have become so dear to me is your garden and harvesting videos. Praying next year will be better
It looks good. A couple of weeks ago here in Thailand I made my version of the British, HP sauce. Nearly spot on and delicious. Homemade is the best. Keep the videos coming
O
Giving ketchup a try today and hopefully canning it up in the morning! We had a quick freeze come thru last week and had to harvest A LOT of tomatoes. After sharing with neighbors and donating to the DAV, we still had too many. Good timing on this particular video before canning more salsa and tomatoes. I had to wait for a few to ripen a bit before starting, but here we go! When the tomatoes started breaking down, I added everything except the sugar then split the batch into 2 roasters as I had a request to try making some sugar free. We had just freeze dried 4 trays of plain tomato slices, so powdered them up to thicken in case that becomes necessary. Thank you for sharing your recipes, garden knowledge and being honest about products, your harvests and sharing your family. We have become better gardeners from channels like yours and I have become more confident with canning.
We tried this ketchup recipe and it was amazing! We have so many tomatoes to use from the garden and this was great! Thanks for sharing.
I have to try this. And I love that I can water bath can it, I bought a pressure canner last year but still a big chicken to use it, so only can what can be wb canned. As usual, great tutorial Sarah
I got so tickled when you called yourself a Heinz snob! My mom told me that when we were very young that we'd actually cry if the ketchup wasn't Heinz! 🤣
Thank you SO SO SO much!!! Heinz snob here too & oh how I’ve “needed” this recipe!!!
This is my secind year making this recipe. It is so simple, easy and absolutely the BEST tasting ketchup. Thank you again for sgaring this recipe.
I made this ketchup recipe last night and today and it is delicious! It took 24 hours to cook it down to the consistency I wanted but part of that was some water I inadvertently added. I tried another reviewers suggestion of one cup sugar and one cup golden raisins. I liked the flavor but I did end up adding about another 1/2 cup to 3/4 cup sugar in addition. I canned it in half pint jars and ended up with 21 jars. I love it and I, at least, plan to eat it often.
You’re just the cutest thing, Sarah!! I love watching you when you’re so excited about something! 😊
Sarah- I’m using the steam juicer to take out the extra liquid- it’s so quick and easy. Then you can transfer it to another container. You can always add more of the liquid if needed 😁
What is a steam juicer?
@@grlnexdoorable I’m curious too…
Heinz is my favorite too but I hate that it has corn syrup, and I'm not a fan of the "simply" Heinz. It just doesn't taste the same. It can't be the absence of corn syrup because that's just a sweetener, right? They must've messed with the recipe? Either way, I've gotta try your ketchup recipe. It looks so rich and tasty.
And there's nothing better than a Vitamix. You'll never own another blender.
Not as much salt either
In the UK Heinz Ketchup ingrediants are: Tomatoes (148g per 100g Tomato Ketchup), Spirit Vinegar, Sugar, Salt, Spice and Herb Extracts (contain Celery), Spice
@@matthewcollier4277 wish the USA would have better ingredients than they do. My past exchange students would say there was a lot of things in the same foods from Germany vs USA that was more pure over seas!
We live in USA and get a 2 pack of organic Heinz made with sugar at Costco.Big bottles to.
Just looked and you can get it on amazon as well.
You are knowledgeable, informative and absolutely delightful!! ❤️❤️
Kevin and Sara - You have the best and most informative channel on the net about homesteading, including survival tips. Thank you ever so much for sharing with us.
I am going to study water bathing this winter to gather vegetables from the local farmers next spring. Doing this because of your great inspiration! God Bless!!
Can't wait to try this, I am also a Heinz ketchup conisor, thank you
Sarah , I can’t wait to make this. Like you I love catsup also. God bless you for this recipe.
Good morning, Sarah! Can’t wait to try this recipe! ❤️
Thank you Sarah. I just made a small batch of your wonderful Move Over Heinz Ketchup and it does taste just like your favourite bought ketchup. Thank you for showing us how to make such a great product. Love your cheery way of sharing your homestead knowledge with us. God bless you.
I am back to report I made your recipe and you weren’t kidding, it is FANTASTIC! Never buying ketchup again 😋🥰🇨🇦. Thank you so much Sarah!
You will definitely buy ketchup at some point in the future
In the process of making this today. Had my first taste test and it was yummy! This is my first time trying to make ketchup. Thanks for the video and recipe!
Thanks for this recipe Sarah! Perfect timing, as I have 75lbs of tomatoes in my freezer to do something with in the next few weeks. I plan on making marinara as well as this ketchup. I am not a brand snob, and buy Aldi ketchup. It is very close to the brand you mentioned. In fact I wouldn't doubt if it was made by them under the Aldi label. Have a blessed remainder of your week!
Hello fellow Heinz consumer! After hearing about the tomato shortage in California it brought me to your recipe video. I garden too and it may come down to either grow my own or do without my life blood and that is ketchup. YIKES! 😱
Being a diabetic sugar is my enemy. Heinz makes a NO SUGAR ketchup and it is very good. After all, tomatoes are a fruit and fruits have fructose naturally. So to sweeten the ketchup in a better way my question to you is; why not use Stevia as a sweetener?
I used maple syrup only because I was out of honey…it was delicious. I don’t even have sugar in our house and haven’t for 8 years since keeping bees.
I'm going to use swerve instead of sugar. I already canned jam and pie filling with swerve so I don't anticipate any issues.
WOW!! Good for you. You're the best. You make me smile. Thanks and much love. 🥰
Working on a batch as we speak. Fell asleep while it was cooking and woke up to thick ketchup. now blend, heat and jar it up. I have been tasting as we go along it is awesome. Thank you for all your hard work it is a long project but worth it. This from a 73 year old lady.
Now we need a recipe for the old Heinz chili beans.
This is the first year I've had enough tomatoes to try my hand at ketchup, but this video has been in my mind since it was posted! Sara, your absolute giddiness over this recipe made it stand out. I'm also a self proclaimed ketchup snob, so I knew this had to be good. You did not exaggerate... this ketchup is damn good. Thank you for refusing to post a mediocre recipe just because people wanted one. The wait was totally worth it! I don't know that you'll even see this comment on an old vid, but was wondering if the liner of your Nesco gets damaged at all from processing tomatoes? I have another brand the same size, but its like the enamel of the liner is roughed up on the surface in the area where the sauce builds up on the side as it cooks down. Trying to decide if I need to replace it or if the same thing will happen with the name brand. Thanks for awesome ketchup recipe!!!
I really want to try this. Thanks for the inspiration ❤️
Now I blend all my tomatoes with the skins on. I cook them down but I do it out side so I don't have all the moisture in the house. I bake and cook all kinds of things in my big roaster. I have a card table on the patio that I cook on to keep the mess and smells outside, especially when we have fish fries. I pray for a good crop this year. Blessings from N.W. Arkansas.
I just made this today. WOW! I’m floored! It’s wonderful!! 👏👏👏 Thank you so much for sharing
Honestly, I am the leave skin and seed in and it just works for me. Fruit butters are seeded/pitted naturally prior to cooking; but otherwise I'm not a pre prepper unless utterly necessary. That ketchup looks great. Ketchup origin is in China, Hokkien Chinese word, kê-tsiap, and has become our fabulous American condiment.
I've combined 2 of your videos and made this incredible ketchup. I like my ketchup thick so using your recipe and another idea you put in a video some time back, I really got a great ketchup. Many thanks.
If you remember, one of your subs suggested to you how to store your milk in the fridge using containers with a spout on the bottom allowing you to get the milk without disturbing the cream on the top.
So after coring my tomatoes, I put them in my blender liquifying them and putting the juice in a similar container that you used for your milk and have it rest 48 hrs in the fridge and separating the water from the mixture which sat on the bottom, used the more solid mixture, added the other solid ingredients and put in the blender and sit another night, removed the watery part the next morning and added the rest of the ingredients and cooked it. It turned out greatttttt. Thank you sooooo much.
I love this idea. Thank you
This has been on my list of things to try. I made it today and it is easily the best ketchup I’ve ever had!! My daughter agreed.
Thanks for sharing your results Lori- i saved this episode for this season and I am just getting together my supplies. Any tips to add?
Did Sarah add the pepper or did you? I’m going to try this recipe! Thanks!
When I saw the title an thumbnail come up, I was so excited! Thank you so much for all your hard work and for posting this! I can’t wait to try this come next season. ❤️God bless you!
Your are so right about "Move over Heinz" !
I made this yesterday and I am so thrilled by how well it turned out. I did have to really cook it down for 5+ hours. My tom's were super juicy.( I did use some non-paste variety). Im so excited to have really good ketchup in my pantry. A big THANKS to you!!! I love ketchup just like you. I made 3 quarts and 4 pints. Thanks again for this amazing recipe!
Oh before I forget...I made your salsa/picante....It was amazing too!!!
We do appreciate all your hard work for us!!!
I have no doubt that home-made ketchup could match or surpass the best store-bought ketchup. I'm going to try this recipe. Thanks Sarah!👍 Little secret: I've only started canning for the past two years, but I've taken to it naturally.💗
I wanna try cause I’m a ketchup snob myself gotta be Heinz
I couldn't find you ketchup recipe. Could you send me a copy.
Thank you for teaching us how to do canning
Same! I looooove ketchup! I refuse to eat anything but Heinz. Lol
I have to have ketchup on pretty much everything. But I'm allergic to corn syrup. So I buy ones that don't use it. Just real sugar. I've tried making ketchup before, but they always taste like BBQ sauce. Happy to try this recipe. Got lots of tomatoes waiting for me to use.
@@alicemortier1647 Sarah's ketchup recipe is in the description section at the top of the page.
I’m currently in the process of making this ketchup recipe. I’ve never made ketchup but I’m excited to. But the thing I’m most happy about is finding out what a great job my vitamix does of blending the peels and seeds. The mixture is beautifully smooth and I didn’t stand over a sink with my foley food mill making my arm sore and then throwing away the peels and seeds. I consider this a game changer for my pasta sauce, which is next. Thank you so much for this info. Looking forward to getting this stuff thickened and canned.🍅🍅
I can't afford a vitamin so Foley here I come
Ketchup time again. Every year I always come back to your recipe!!!! Thanks again for sharing great content !
I really love you guys. Thank God for your kindness. And thank you.
Ok Sarah, based on this recipe. You have to test it for me.. 😂 🤔 I'm wondering how much worschesire, mollasses and balsamic vinegar would be needed to make one of those pints, BBQ sauce. 😀 Kevin and Sarah's test kitchen? 😁
It’s the ultimate seal of approval when the kids like it better than store bought
I made ketchup for the first time this year... before seeing your video. The spice recipe I used was supposed to be a Heinz clone, but it wasn't. With that being said, it did come out wonderfully. After watching your video I will tweak my spices a bit. The processing time does not need to be as long as it took here. Simply boil it down on the stove in a heavy bottomed pot on medium heat, stirring every so often. Leave the lid off so the moisture evaporates. Much, much quicker. I might try a blender next time. I used a Kitchen Aid strainer to get the seeds out. It worked, but I am wondering how the flavor would change if the skins were pulverized like in your method. I make my sauces with the seeds in it to bring in a nutty flavor. Maybe they would bring in the same flavor if pulverized for ketchup. We'll see next year. I too have run into the mic battery going out. I can empathize. One final note... if the ketchup is too watery after blending, simply cook it down more on the stove before jarring.
Made this for the first time today..I LOVE IT. Thank you..Thank you...Thank you❤ for the recipe and toutiral
I put in one or two table spoons of corn starch mixed in a cup of cold water. The sauce is never runny. ❤
When I think of making homemade ketchup I think of the movie Meet Me in St. Louis. There was a scene in it where the mother and the housekeeper were making ketchup. Everyone who came through the kitchen tried it and had a different opinion. One thought it was too sweet, another, too tart, another too bland, another too spicy.
And the housekeeper says” Men always like it on the sweet side”😂
Thank you for perfecting this recipe from another ketchup snob ! I can tell your hard work is paying off looking great 💪
It looks so good!
I finally tried this Ketchup and it is fabulous! I like that it does not include cloves. Its great thank you for sharing this.
My sister & I made this today but with half the recipe you talked about. Using mostly paste with a few other kind of tomatoes, & cooked for hours until water was gone It turned out great & got 5 pints total. Thanks I will do again & love your channel.
This is my first year canning, so far I've done a ton of salsa and I will do spaghetti sauce next! Next year I am definitely going to grow paste tomatoes and make ketchup!
Awww man!!! I literally just made ketchup yesterday and I was not impressed with it but I canned it up anyway. 😩.
My family and I live outside Pittsburg and every single one of us ONLY use Heinz. Matter of fact when I told them I was gonna try my hand at Ketchup they all said it better taste like Heinz. Lol. Buttt I will write it down and make yours next year for sure.
Thank you!!! I looked everywhere for this type of ketchup recipe.
Fellow PA’ er here. We are Heinz lovers also. Probably because of the Heinz factory being a couple hours away from where we grew up
Now is the perfect time to dump 1-2 of your sauce back into a
pot, do the math, and add ingredients from Sarah's recipe that
you didn't use and let it cook down a little, emersion blend and
taste. With the vinegar it should keep well right in the fridge.
If it comes out great, can always redo all of it. You won't know
until you try.😊
Tweaking it is a great idea. If you can't salvage it as ketchup, just keep going until you have barbecue sauce! Most of the homemade recipes start with ketchup. ❤
@@leslihaughan5877 The biggest difference between Ketchup and BBQ Sauce is molasses, brown sugar, and mustard. The common denominator in both is usually vinegar. That gives both the "Twang" we all so dearly love. So yes Lesli, tweak away to reach that desired flavor! 😊
@@marktoldgardengnome4110 absolutely do this, you’ll make something wonderful out of it! Great idea!
How long does this keep in the refrigerator. It's only the two of us and we don't go through much ketchup. It's the only reason I haven't tried making it. Also, can it be made in 1/2 pint jars?
I would imagine you could use half pints, I can tomato sauce in half pints.
Maybe you can freeze it in e.g. an ice Cube tray and only pull out what you need after appending a jar.
I believe the seeds and skins are where the lectins (gut microbiome disrupters) are. You might want to see how few seeds you can include.
Your excitement is contagious! Thanx for sharing!
Had to laugh. I have been making catsup that way for decades. You go girl, great job!❤