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Canning Sugar Free Ketchup.

10/14/2013 by Katie

Why would one go through the trouble of making and canning their own ketchup?  Well, because commercially made ketchup is full of junk, thats why!  Junk, as in, High fructose corn syrup (made from GMO corn) and sugar!  And to me the organic ones just don’t cut it in ketchup world.  Actually, they’re just kind of gross.  But as it turns out, I have a garden full of tomatoes and a shelf full of spices, so off to make some ketchup I went and ketchup I conquered! Not to brag but this ketchup kicks total butt!! And it cost me nothing. Nothing.  Zero. Zilch. That’s my favorite amount of money to spend.  Literally, I spent zero dollars and made zero trips to the store and now I have 6 pints of Paleo Organic Ketchup and the comfort in knowing that the condiments I’m feeding my family are not only delicious, but they are wholesome.  You just can’t go wrong with homemade my friends. Canning Homemade Ketchup | sugar free | DIY | Homemade | Preserving Tomatoes | LivinLovinFarmin

Paleo Ketchup

Print

Canning Sugar Free Ketchup

Per Serving 267 calories

Fat 1 g

Carbs 66 g

Protein 4 g

16


Ingredients

  • 15 pounds of paste/plum or Roma tomatoes (however, I threw in ½ dozen of yellow mortgage lifters because I needed to use them up) quartered.
  • 2 large onions, diced
  • 7 cloves of garlic, minced
  • 3/4-1 teaspoon allspice
  • 1 teaspoon cinnamon
  • 1 small can organic tomato paste
  • 1 cup apple cider vinegar
  • 3/4 cup local honey
  • 1 Tablespoon + 1 teaspoon canning salt
  • 1 teaspoon paprika
  • 1 teaspoon smoked paprika
  • ¼-1/2 teaspoon cayenne pepper
  • 1/2 teaspoon cloves

Instructions

  1. Sauté onions and garlic in a 12 quart stock pot until translucent, add in quartered tomatoes.  Simmer on med-high for 20 minutes, stirring frequently.   Add in the remaining ingredients.  Simmer for 30 minutes.
  2. Working in batches, run tomato mixture through a food mill.  Return to a rapid boil for 3 hours, stirring often.  Yes, 3 hours, you want your ketchup to be nice and thick.  It will need to reduce to about ¼ of the volume from when you started.
  3. Prepare water bath canner, along with jars and lids according to your manufactures instructions. Carefully ladle hot mixture into hot jars, leaving a 1 inch head space, wipe rims and place lids and rings on.   Water bath can for 30 minutes.
  4. Check seals after 12-24 hours, wipe jars clean of any debris and store in a cool dry place for up to 1 year.
  5. This made 6 pints.

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THIS is my absolute favorite water bath canner of all time.  And of course no kitchen is complete without THESE canning necessities and THIS book!

Want more canning whole foods canning recipes?  Check out these posts.

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Canning Enchiladas Verde

Canning Homemade Tomato Soup

Canning Homemade Tomato Soup

Canning Pickled Asparagus

Canning Pickled Asparagus

Livin Lovin Farmin is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Filed Under: Canning, Recipes Tagged With: bbq, canning, condiment, fresh, garden, heirloom, high fructose corn syrup free, homestead, ketchup, organic, paleo, preserving, sugar free, tomatoes

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Comments

  1. Kendra Pickett says

    09/25/2014 at 8:32 am

    This recipe sounds delicious! Could you recommend a headspace measurement and water bath time if I wanted to can this in half-pint jars? We don’t use that much ketchup and I’m afraid a pint would go bad before we could use it all.
    Thank you!

    • livinlovinfarmin says

      10/14/2014 at 12:28 pm

      Hi Kendra, Thank you for your Question. I would reduce the water bath time to 20 minutes for 1/2 pint jars, leaving a headspace of 1/4 inch.

  2. annie says

    09/07/2015 at 6:03 pm

    I’m missing something here… 267 calories a serving? Like how much is a serving- a jar? A tablespoon? That just seems so high.

    • livinlovinfarmin says

      09/15/2015 at 7:06 pm

      The serving size and calories is automatically calculated by a app. The app doesn’t consider that the ingredients are homegrown and sugar/preservative free. Honestly I pay little to no attention to its automated “data”. I will look into how to turn it off.

  3. Kim says

    07/10/2017 at 3:23 pm

    Hi could the honey be left out or substituted possibly with dates/date syrup or would this compromise it’s shelf life?

    Thanks!

  4. Angela says

    09/15/2018 at 8:48 pm

    I am planning on canning tomorrow but would like to use Himalayan Pink Salt instead of canning salt. Is this possible? Do you have the weight of your canning salt requirement instead of tablespoon measurement?

    Thanks

    • livinlovinfarmin says

      01/28/2019 at 4:08 pm

      Hi there.
      Himalayan salt is so minerals rich it may change the color or flavor of your canned goods.

  5. Mary Stewart says

    06/30/2019 at 8:41 pm

    Can I use stevia instead of honey?

WELCOME TO THE FARM

Hi, I’m Katie. Our family lives on our fourth generation family farm here in beautiful Idaho. We milk jersey cows, raise pastured heritage pigs and poultry, scottish highlanders for beef and a few sheep for fiber.  Our journey is about healing the body through sustainable agriculture.  After being diagnosed with a autoimmune disease several years ago, I saw a need to change the way we think about diseases in today’s modern world.

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