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Preserving Food--Ketchup, THM FP, SF, GF

Prep Time 20 minutes
Cook Time 2 hours
canning time 15 minutes
Servings 10 pints
Author Glenda Groff


  • 15 pounds tomatoes
  • 2 large sweet onions
  • 2 cup white vinegar
  • 1 cup THM Gentle Sweet
  • 2 tablespoon and 1 teaspoon mineral salt
  • 1/4 teaspoon Ceylon cinnamon
  • 1/4 teaspoon cloves
  • 1/4 teaspoons cayenne pepper
  • 1/4 teaspoon white pepper
  • 18- ounces tomato paste
  • 10 pint jars with lids and rings


  1. Making the ketchup: Wash and core the tomatoes. Blend the tomatoes, onions, and vinegar together until smooth. I do it in 4 batches in my Vitamix Blender. Blend the tomatoes for 2 minutes. Pour blended tomatoes into a 12-quart stockpot. Add Gentle Sweet and spices. Simmer for 2 hours. Add tomato paste. Whisk well. Ladle into pint jars. Wipe the rim of the jar clean with a paper towel. Add lids and rings. Only turn the rings finger tight.

    Canning the ketchup: Fill you canner 1/2 full of water. Place the rack in the canner and add the jars. Add additional water to cover the jars by 1 inch. Turn the heat on high. Bring the water to a boil. Reduce heat. Simmer gently for 15 minutes. Turn heat off. Allow the jars to set in the canner for 10 minutes. Remove and cool on a rack for 24 hours. Wash, remove rings, and check seal. Store in a cool dry place. 10 pints