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Ingredientes
- 4 lb slightly overripe tomatoes cored, seeded, and minced
- 1 lrg onion finely minced
- 2 x garlic cloves finely minced
- 2/3 c. cider vinegar
- 3 Tbsp. dark brown sugar
- 2 tsp salt
- 1 tsp powdered mustard
- 1 tsp grnd mace
- 1 tsp grnd cinnamon
- 1/2 tsp grnd allspice
- 1/2 tsp freshly-grnd black pepper
- 1/2 tsp grnd cloves
- 1/4 tsp cayenne
Direcciones
- Combine all ingredients in a large saucepan. Bring to a boil, then reduce heat to moderately-low. Simmer, partially covered, for an hour. Stir often and be sure ketchup doesn't scorch. Adjust seasonings and add in more sugar or possibly vinegar if you wish. Continue to simmer if not thickened.
- Pour ketchup into three sterilized half-pint jars, leaving 1/2-inch headspace. Cover jars loosely with new, two-piece lids. Let jars stand till ketchup cools and lids are slightly indented in center. Screw jars tightly closed and store in refrigerator. Ketchup will keep well for up to 6 months.
- This recipe yields 3 half-pints.
- Yield: 3 half-pints
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 364g | |
| Calories 277 | |
| Calories from Fat 11 | 4% |
| Total Fat 1.32g | 2% |
| Saturated Fat 0.34g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4739mg | 197% |
| Potassium 447mg | 13% |
| Total Carbs 61.08g | 16% |
| Dietary Fiber 5.0g | 17% |
| Sugars 46.61g | 31% |
| Protein 2.48g | 4% |
