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Tomato Ketchup

  • Author: Jill Baker


You will need a stainless-steel pan, large enough for all the ingredients. Tie the peppercorns, allspice, and cloves in cheesecloth. This ketchup will improve with age.


Units Scale

7 3/4 lbs. Tomatoes, roughly chopped

2 lbs. Apples, peeled, cored, and chopped

6 Onions, peeled and chopped

4 c. Sugar

1 qt. Malt Vinegar

2 Tbsp. Sea Salt

1 tsp. Cayenne Pepper

12 Black Peppercorns

12 Whole Allspice

12 Cloves


Place all the ingredients in a stainless-steel pan, bring to a boil, and reduce to a simmer; you want to cook until the ingredients are a pulp (approx. 2 hours).

Remove from the heat and press through a sieve. Return the resulting mixture to the pan and heat again to a boil. Allow to boil for 2-3 minutes.

Pour into sterilized jars and seal.

Allow to sit for a few days in the refrigerator prior to using.


**This is NOT canned, so it must be kept in the refrigerator. If wanting to can, please follow proper canning instructions.**

This excerpt is taken from The Whole Beast by Fergus Henderson, purchase the book here.