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Ingredients
for TOMATO SAUCE (TOMATO KETCHUP)
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Yield: 14 cups
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Tomatoes, Roma*
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11kg (24 pounds)
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Onion, Diced
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3 cups
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Apple Cider Vinegar (minimum 5% acidity)
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3 cups
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Sugar (optional)
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1 cup
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Salt, Finely Ground (optional)
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3 tablespoons
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*Other “paste/plum” tomato
varieties can be used - they are dense with less seeds and are long or pear
shaped. Some examples include Amish paste, black prince, Italian gold, opalka, Polish linguisa, principe borghese,
san marzano, saucy and sausage.
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METHOD:
1. Clean jars and equipment by washing in hot soapy water and rinsing
well before use. NOTE: Only 500ml
(2 cup/pint or smaller in volume) are suitable for this recipe.
2. Wash tomatoes. Discard spoiled tomatoes (damaged tomatoes will affect
the flavour, reduce storage period and increase risk of spoilage). Remove
tomato cores.
3. Spread tomatoes on an oven tray in a single
layer. Do not add any oil. Roast tomato
trays on low heat until tomato skins split open.
4. Remove trays from the oven and cool tomatoes
to touch.
5. Discard tomato skins (skins can be set aside
to dehydrate into tomato powder)
6. Combine peeled tomatoes and diced onion in a
large pan and boil gently (uncovered) for 20 minutes.
7. Puree tomato/onion mixture i.e. blender/food
processor.
8. Press tomato/onion mixture through a food
mill (or sieve) to discard seeds.
9. Combine tomato puree, vinegar, sugar (if
using) and salt (if using) in a large pan. Boil gently for around 30 minutes,
until reduced by half in volume (or thickened to your liking).
10. When the tomato sauce is
ready: place the lids into a heatproof bowl and cover the lids with boiling
water. Remove the lids from the water when you are ready to place them onto the
jars to seal.
11. Place jars onto a heatproof surface i.e. wood
board (or tea towel). 12. Fill jars with hot tomato sauce, filling to 0.5cm
(1/4 inch) from the rim of each jar.
TIP: use a
jar funnel to fill jars.
13.
Using a non-metal utensil (i.e. chopstick), remove any bubbles and add more hot
tomato sauce if required to correct the headspace if it dropped below 0.5cm (1/4
inch) from the jar rim.
14. Wipe jar rims with a damp paper towel to
remove any food residue.
15. Remove lids from hot water and seal jars i.e. twist to secure
“fingertip tight”.
16. Place
jars of tomato sauce into the pot of boiling water and boil for the processing
time stated below. Start the timer once the water comes back to a full boil.
17. Turn off the heat source once the time is up. Remove jars from hot
water after 5 more minutes. Cool jars overnight on a heatproof surface i.e.
wooden board or towel. Do not adjust lids during this time.
18.
After 12-24 hours: check jars have sealed before labelling and dating clearly.
19. Store jars of tomato sauce in a cool, dark and dry place (i.e.
pantry) for up to 12 months. Jar lids should remain tightly sealed during
storage, and not flex up or down when pressed (which indicates jar seal
failure, do not consume).
20. Refrigerate jars upon opening and consume contents within 3 weeks.
TIP: Freeze
leftover tomato sauce from opened jars in freezer safe containers.
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Processing Time for TOMATO SAUCE (TOMATO
KETCHUP) in a Boiling Water Canner
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Altitude Processing Times
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Packing
Style
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Jar Size
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0-1000 ft
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1001-3000 ft
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3001-6000 ft
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6000+ ft
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Hot Pack
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500ml (2 cups/pint)
or smaller
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15 minutes
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20 minutes
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20 minutes
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25 minutes
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NOTES:
o Spices can
be added to this recipe i.e. allspice, celery seed, chilli, cinnamon and cloves;
o Sugar is
optional for this recipe – leave out completely, or reduce the quantity listed
above.
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Yum yum yum!
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 Sweet potato toast for dinner tonight! Topped with sautéed spinach, a
buttery fried egg, smoked tomato sauce and garlic salt |
Author: Megan
Radaich
Image Credit: Megan Radaich
Publication: www.foodpreserving.org