There’s something undeniably satisfying about making your own condiments from scratch, and my homemade ripe tomato ketchup is no exception. This recipe has been in my family for generations, passed down from my great-grandma, who believed in the importance of fresh, wholesome ingredients. This ketchup, rich with ripe tomatoes, onions, bell peppers, and a hint of spice, is a testament to that belief. Culturally, it’s a nod to a time when everything was made at home, with love and care. It’s not just about the taste, but also the process—the chopping, the stirring, the slow simmering—that brings out the real joy of cooking. I love this recipe because it’s simple, yet the result is incredibly flavorful and far superior to anything you’d find on a supermarket shelf. Plus, making your own ketchup means you know exactly what’s going into it—no preservatives, no artificial colors, just pure, delicious ketchup. So, let’s roll up our sleeves, get our hands a little dirty, and make some ketchup!
Ingredients
- 1 gal. chopped cabbage
- 1 gal. tomatoes
- 6 to 8 onions
- 6 small bell peppers
- 1 qt. vinegar
- 1 hot pepper
- 5 lb. sugar or to taste
- 1 Tbsp. allspice
- 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1 Tbsp. salt
Cooking Method
- Chop all ingredients.
- Add seasonings, sugar and vinegar. Cook 40 minutes.
- Can and seal.
Calorie: 140
Total cooking time: 60 minutes
Difficulty level: Medium
The Great Ketchup Expedition
Now, you might think making homemade ketchup is a task for the overly ambitious or the seriously bored. But let me tell you, my friend, it is an experience as enlightening as a session of hot yoga and as fulfilling as binge-watching your favorite series on a lazy Sunday.
The Preparation Saga
The first step is to gather your ingredients. This isn’t just a simple matter of shopping, oh no! You’re hunting for the perfect blend of veggies and spices. You need 1 gal. of chopped cabbage, 1 gal. of tomatoes, 6 to 8 onions, 6 small bell peppers, 1 qt. vinegar, 1 hot pepper, 5 lb. sugar – or to taste, 1 Tbsp. allspice, 1/2 tsp. cinnamon, 1/2 tsp. nutmeg, and 1 Tbsp. salt. As you’re shopping, remember that you’re not just buying ingredients, you’re recruiting an army – an army that will wage a war against store-bought ketchup!
The Chopping Chronicles
Once you’ve assembled your troops, it’s time to chop! Now, this isn’t just your casual, everyday chopping. This is a full-blown workout. You’ll dice onions until your tears could fill a small pond, chop bell peppers until your fingers go numb, and slice tomatoes until you feel like a part-time butcher. But rest assured, every tear and every numb finger will be worth it in the end.
The Mixing Melee
Now that you have your finely chopped vegetable medley, it’s time to kick things up a notch. Add your seasonings, sugar, and vinegar. This is where things get really exciting. The allspice, cinnamon, and nutmeg join the party, turning your pot into a spicy, aromatic disco. Don’t forget the hot pepper! That’s your secret weapon, the one that adds that extra kick, that unexpected twist, like that plot twist in your favorite series that made you gasp out loud.
The Cooking Crusade
Next comes the cooking – 40 minutes of simmering magic. This isn’t just cooking; this is a transformation. The tomatoes, cabbage, onions, and bell peppers come together, surrendering their individual identities to become something greater – the ketchup of your dreams. It’s like watching a caterpillar turn into a butterfly, only this butterfly is deliciously tangy and pairs perfectly with fries.
The Canning Conundrum
The final step is the canning and sealing. This is where your ketchup’s journey culminates. It’s like the season finale – the climax where everything comes together. And let’s be honest, there’s something satisfying about the “pop” sound a jar makes when it’s sealed right. It’s like the kitchen’s version of a high-five!
The Aftermath
In the end, you’ll be left with a pot full of homemade ketchup, a kitchen that looks like a battlefield post-war, and a sense of accomplishment that no store-bought ketchup can ever provide. You’ve sliced, diced, simmered, and sealed. And most importantly, you’ve created something delicious!
So, my friend, next time you think of ketchup, think of this journey. Think of the cabbage, the tomatoes, the onions, the bell peppers, the vinegar, the hot pepper, the sugar, the allspice, the cinnamon, the nutmeg, the salt, and most importantly, the love and laughter that went into that jar. And remember, ketchup isn’t just a condiment; it’s an experience.
