Homemade tomato ketchup
Source: Ball Blue Book 100th anniversary edition
Combine tomatoes, onion and pepper in large pot and cook rapidly until thick and reduced by half. Tie whole spices in a spice bag. Add spice bag, sugar salt and paprika to tomato mixture and simmer 25 mins stirring frequently. Add vinegar; simmer until thick. As mixture thickens, stir frequently to prevent sticking. Remove spice bag. Ladle hot ketchup into hot jars leaving 1/4" headspace. Adjust lids and process 10 minutes in a boiling water canner.
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Serving Size: 1 Serving (786g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 165 | ||
Calories from Fat: 19 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.1g | 3 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 13991.8mg | 482 % | |
Potassium 1644.1mg | 43 % | |
Total Carbohydrate 31.8g | 9 % | |
Dietary Fiber 9.7g | 39 % | |
Sugars, other 22.1g | ||
Protein 6.6g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 165
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