Create ketchup. Makes 5 pints. 6 lbs fresh tomatoes (about 18 medium) or 6 cans (14.5 oz each) petite diced tomatoes. 1 cup white vinegar. 1 (6 oz) can tomato paste. 1 1/2 cups granulated sugar. 1 pouch Mrs. Wages ketchup mix. Wash fresh tomatoes. Cut out cores, remove skins and seeds. Crush tomatoes one layer at a time with potato masher. In a large saucepan, bring crushed totatoes to a boil. Stir frequently. Reduce heat & simmer for 25 minutes. Combine juice, tomato paste and vinegar in a large pot and bring to a boil. Stir frequently. Slowly add sugar and Ketchup Mix to hot juice until evenly dispersed. Reduce heat and simmer 5 minutes. Ketchup is ready! Freeze it! Pour into freezer containers and let cool. Store in freezer up to 1 year. Can it! 1) Pour hot sauce into clean, sterilized pint canning jars, leaving 1/2-inch head space. Cap each jar when filled. 2) Process 40 minutes* in boiling water bath. 3) Test jars for airtight seals according to manufacturer's directions. Store up to 1 year. If jars do not completely seal, refrigerate and consume within one week. Serve it! Pour into containers and let cool. Refrigerate at least 30 minutes before serving. Refrigerate up to 1 week.
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