Canning Ketchup: signs that Fall is here

I began my canning education as soon as I started gardening. Armed with my Complete Book of Home Preserving, I canned anything and everthing I could. Now I only can my favorites, among them Dilled Pickled Green Beans, Spicey Garlic Pickles, various jams, salsa, peaches, pumpkin, apple pie filling, relish, and of course Homemade KETCHUP. Once you try homemade ketchup, you cannot go back to store bought. It will spoil you for life. If you want to try your hand at some, you can find the recipe that I swear by, here.

Something that makes this recipe so special is the step where you create a spice bag full of cinnamon, cloves, allspice, and celery seed that you then steep in your hot vinegar solution. It imparts so much flavor and you end up with a very spice forward sauce. 


People often say to me “I don’t know how you get all this done with a baby!” My answer is: with snacks (we love these organic teethers by Happy Baby) and our seat by Mamas and Papas.

He’s reading my next step for me. 

I was extremely happy with these Oregon Spring tomatoes that I tried out this year. They are a lovely deep red when you slice into them. 

This is what it looks like after the first cook time of 20 minutes. This recipe takes a lot of cooking down.

After 50 minutes.

After being sieved, then cooked down an additional 45 minutes.

Sanitizing some jars. 

Voila! Cooled and labeled with grandmas vintage stickers. 



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