How to Make Scrumptious (& Healthy) Ketchup

by Laura Lundahl Baga

This ketchup is healthy, has no preservatives or fat and is as natural as ketchup can be, while still having the traditional taste you crave.

Supplies

  • ½ Cups Light vinegar (champagne or cider are good)
  • ½ Cups Brown sugar, stevia or agave (do not use honey).
  • 3 Pounds Ripe red tomatoes (your choice, I use Roma)
  • ½ Teaspoons Granulated garlic
  • ¼ Teaspoons Allspice (ground)
  • ¼ Teaspoons Clove (ground)
  • 1 Teaspoon Teriyaki sauce
  • 1 Yellow onion
  • 1 ½ Teaspoons All natural red food coloring
  • 6 Ounces (Or about 1/2 a standard size) beer, or white wine
  • 4 Teaspoons Salt
  • 1 Teaspoon Dry mustard powder
  • ½ Teaspoons Celery seed
  • Yields approximately 45 oz
  • Instructions

    Step 1

    Collect supplies.

    Step 2

    Chop onion and sauté on the stove at medium to med-high, using a bit of water to lubricate sauté as needed. Should take 10-15 minutes. Some irregular chunks are fine- this will be blended out later.

    Step 3

    While onions are sautéing, add tomatoes (washed and whole) and all remaining ingredients (except for beer or wine) to your large cooking pot.

    Step 4

    I am using a Cuisinart electric pressure cooker. You can use an ordinary large stewpot, which will work just as well and produce exactly the same results, in a slightly longer amount of time.

    Step 5

    Once onions are semi translucent, add beer or wine to loosen the mixture and deglaze the pan. I am using Session Black Lager for this recipe, but you can use any beer or wine you like.

    Step 6

    Beer will foam and look something like this, wine will not foam.

    Step 7

    Cook alcohol out.

    Step 8

    Onion should now look cooked but significantly moist, as these do.

    Step 9

    Add onions to pot of tomatoes and other ingredients.

    Step 10

    Everything is combined In the pot at this point. No need to stir.

    Step 11

    Here, I am setting the pressure cooker on high-pressure. With your stove pot cook top process, simply bring mixture to a boil and immediately reduce heat to simmer.

    Step 12

    For the pressure cooker, set to 19 minutes at high pressure and start. For stovetop process, keep mixture simmering for about one hour and 15 minutes, stirring a couple of times.

    Step 13

    Once process is complete, release pressure.

    Step 14

    Tomato mixture will look something like this. Next, we'll transfer to blender. As an alternative, you may use a hand blender and leave in pot, although finished ketchup will not be as smooth.

    Step 15

    Using a slotted spoon, ladle tomatoes into your blender carefully, then add liquid in slowly to blender jar. Be careful if mixture is hot. Optionally, let mixture cool before beginning this step.

    Step 16

    Mixture in blender, prior to adding reserved liquid.

    Step 17

    After blending on high for approximately 1 minute, taste and add more salt or sweetener if desired- be sparing, as flavors will intensify in final reduction.

    Step 18

    Pour mixture back into your cooking pot. We have approximately 8 1/2 cups of mix. To achieve the desired thickness and consistency of ketchup, we will now simmer.

    Step 19

    Simmer for approximately 40 minutes on med- low. Stir often. Again, this can be done on the stovetop, or in the pressure cooker with lid removed on simmer setting.

    Step 20

    Ketchup is done when consistency is thick enough to leave a trail when stirred, and mixture has reduced to about 6 cups. Taste and add final additional salt and sweetener if desired.

    Step 21

    Add all-natural red food coloring at this point and stir.

    Step 22

    Pour hot ketchup in sanitized canning jars (I boiled jars and lids), flip upside down to cool, and store in cupboard; or pour in a covered container and store in the fridge for up to three weeks.

    Step 23

    Finished product! Refrigerate after opening. Makes about 45 ounces. You'll never want store bought ketchup again. Enjoy!