Home Made Ketchup

Why Homemade Ketchup?

Digging through big ‘ol steamer trunks in the attic. Stella found old recipes from way back then. From ‘ol Grand Ma Beatrice, when she moved from the country on her way to get married to a rich architect.

This wedding was happening in the family. Beatrice left Brittany when she was seventeen to go and find employment in the city. Three years letter she marries her employer. ‘em old steamers forgotten for many moons, kept on gathering dust aplenty. Until Stella’s curiosity lead to the dusty and spidery attic. Many old dresses fancied the avid searcher for a far fetch past, a past with glamor and lust…, all hidden in those old trunks,

The book, somewhat damaged by age and misuse, torn page, some stained with coffee mug rings. All well written in ink, varied from black, green, blue, and even red without any sense of priority or sense of organization.

This is where she finds some recipe for tomato sauce of sort. Stella decides to use the recipe as a base for a homemade Ketchup. To get far and away from corn syrup and what have you, in the sugar domain and artificial flavors, all chemicals mind you. Stella commander the kitchen for a marathon, no-nonsense ketchup that will give all of its flavors without using any of the gross use of chemicals. A blessing vs. whatever one can ingurgitate in the scoop of one year, by only sparingly using, sauces, salad dressings and what have you that can come from The Health Food Store, if you can believe they use the word health in their name…., Some nerve!!


  • 2 dozens of ripe tomatoes

  • 2 medium red onion, sliced & chopped

  • 2 clove garlic, peeled chopped finely

  • 3 tsp. Cayenne red pepper

  • 4 1/2 cups cider vinegar

  • 5 tbsp. Guérande Salt

  • 3/4 Cup of Good Honey

  • 2 tsp. ground Provençâles herbs

  • 2 tbsp. ground cinnamon

  • 5 1/2 tbsp. Dijon mustard

  • 2 tbsp. ground cloves

  • 2 tbsp. Lea & Perrins Sauce

  • Ground black pepper to taste

The Steps

  1. Wash and quarter the tomatoes place in a large pot, add the onion, garlic, and cayenne pepper. Crush the mixture to homogenize the mixture. Bring to a slow simmer for 30 minutes. Let cool.

  2. Run the content of the stockpot through a food mill. 

  3. Return the mixture to the stockpot and again simmer very slowly (keep a keen eye to prevent the tomatoes from burning,) until reduced by about one-half. To the consistency of thick tomato sauce. This step may take some time a few hours be patient, it will depend mainly on the tomato variety. Let cool.

  4. Put the thick content through a blender.

  5. Return the mixture to the stockpot and bring to a simmer until the mixture is the consistency of commercial catsup. This step may take six hours or more.

  6. Add the remaining ingredients, bring to a simmer, and reduce until thick enough to Ketchup consistency.

  7. Prepare a canner with jars and lids sufficient for about 8 pints of catsup: Fill the canner with water to at least 1 inch above the tops of jars, and add a little vinegar. Bring to boil cook for at least 10 to 15 minutes. Place lids, funnel tongs, and ladle in a saucepan with water, bring to a low simmer for at least 39 minutes.

  8. Use tongs to remove the jars and lids from the canner. Fill jars with catsup, leaving 1/2-inch of headspace. Wipe the rims of the jars, affix the lid, and return to the canner. Process in boiling water bath for 15 minutes. Remove jars from the canner. Let the jars rest until cool. Store in a dark place.

9 Now you own Stella’s Secret Homemade Ketchup. Enjoy, share with friends, and get Wows!!

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