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Results 1 - 10 of 71 for homemade ketchup
Juice the tomatoes in a tomato press/strainer or food mill to remove skins and seeds. Cook onions and peppers. Process in food processor or ...
Mix ingredients together and serve with hamburger and fries.
Or use 4 (14 1/2 ... or blender, whirl ketchup for 1 minute or until ... seals. Store in cool, dry place for up to 6 months. Makes 6 1/2 cups.
Mix the first 3 items ... packages; upon thawing you will need to beat it into a smooth homogenous mixture again. A unique, homemade taste in ketchup.
Boil 1 hour, then sieve. Add 10 tablespoons cornstarch (make paste with a little water). Boil until thick and constantly stir approximately ...
Put all ingredients together (except cornstarch) and boil for 1 hour, then put through sieve (strainer). Replace on stove and bring to a ...
Cook fresh tomatoes without added water; cook down, run through colander. Cook all over very low heat until thick, 1-2 hours.
In small saucepan, combine cloves, cinnamon, celery seed, and vinegar; cover. Bring to boiling. Remove from heat; let stand. Wash, remove ...
Tie in cloth bag and ... boiling. Cook until consistency of ketchup. Place in jars and seal. Bring to boil in canner. Process about 15 minutes.
10. HOMEMADE KETCHUP
Place in large heavy kettle. ... until consistency of ketchup. Place in jars and ... the end is well worth the "smell" in the kitchen for a week.
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