Easy Crockpot Ketchup

Posted December 28, 2015 by Lauren Dibble in Recipes / 3 Comments

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Homemade Ketchup is one of those rare recipes that actually tastes better when made at home! Ketchup is a weakness of mine, especially, that I find myself craving at odd times. I’m convinced my body is craving the licopene that is found in high concentrates in ketchup…or at least that’s what I tell myself.

Ketchup has a long, interesting history. It began as a fish and seafood pickle that English settlers brought back to England from China in the 18th century. Once in the UK, the fish was substituted for mushrooms, and the word “cat-sup” changed to mean any thin, brown, savory sauce.

Mushroom ketchup was used in the United States as early as 1770’s. By the early 1800’s, tomato ketchup grown in popularity, but recipes for Oyster Catsup, Tomato Catsup, Mushroom Catsup, and even Walnut Catsup can be found in my favorite historical cookbook, The Virginia Housewife.

Sugar wasn’t added to the original ketchup recipe until it began to be commercially produced and sold in markets. It was added as a preservative, and gives us that sweet, tangy taste we know today.

This homemade ketchup recipe is delicious, painfully easy to make, and will stand up to the pickiest eaters in your household.

Ingredients

  • 1/2 lb tomatoes, halved or quartered
  • 1/2 cup white vinegar
  • 2-3 Tbsp of brown sugar (or more depending on taste)
  • 1/4 cup water
  • 1 tsp salt (adjust to taste)
  • 1/4 tsp onion powder (adjust to taste)
  • 1/4 tsp garlic powder (adjust to taste)

Directions

  1. Add all ingredients to a crockpot and cook on low for several hours.
  2. Blend thoroughly with an immersion blender if you have one, or in a tradtional blender and either add it back to the crockpot or a large pan on the stove top.
  3. Continue to cook, uncovered, until it reaches the desired consistency.

Opened, it will last in the fridge for a few weeks. If you make a large enough batch, however, consider canning it.

Canning Instructions

To make a large batch for canning:

Ingredients

  • 24 lbs tomatoes, halved or quartered
  • 3 cups white vinegar
  • 1 1/2 cups brown sugar (or more depending on taste)
  • 1 1/2 cups water
  • 1/4 cup salt (adjust to taste)
  • 1 1/2 tsp onion powder (adjust to taste)
  • 1 1/2 tsp garlic powder (adjust to taste)

Cooking Instructions

  1. Add all ingredients to a crockpot and cook on low for several hours.
  2. Blend thoroughly with an immersion blender if you have one, or in a tradtional blender and either add it back to the crockpot or a large pan on the stove top.
  3. Continue to cook, uncovered, until it reaches the desired consistency.

Canning Instructions

  1. Once ketchup is the desired consistency, transfer hot ketchup into sterilized canning jars. (This recipe makes 7 pints).
  2. Remove air bubbles, add lids and rings, and seal finger-tight.
  3. Process in a hot water bath for 15 minutes.

crockpot ketchup


3 responses to “Easy Crockpot Ketchup

  1. Oh, I love ketchup too. A little too much. Your recipe sounds awesome! I can’t wait to start getting tomatoes out of the garden. I pinned, so when I get those tomatoes I can try this! Thanks for sharing on the Homestead Blog Hop!

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