Small Batch Lazy Ketchup

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This Small Batch Lazy Ketchup is a great way to use up those garden tomatoes that are so abundant! Cherry tomatoes, grape tomatoes, plum tomatoes…

This is a great recipe for many reasons, it’s delicious, it’s totally customizable and is a small batch, easy to make, easy to can, it’s pretty hands off as it cooks in a slow cooker. Make some for your pantry!

Ingredients and Variations

Ingredients: Grape tomatoes, granulated sugar, sea salt, ground cinnamon, ground cloves, cayenne pepper, citric acid, white vinegar, onion powder and garlic powder.

Variations: Use any tomato you have, brown sugar can be used in place of white or a sugar substitute suitable for canning can be used, extra cayenne or red pepper flakes can be added for more heat, allspice can be added, jalapenos can be added or fruit. Add the vinegar of your choice so long as its 5% acidity.

Canning

Before you begin, be sure to do the safety checks on your canner per manufacturer instructions. Always inspect your jars for chips and cracks and wash all equipment needed for the canning project, in hot soapy water.

Be sure to check the recipe for recommended headspace and be accurate. This is important for shelf stability and safety. Consult the USDA Complete Guide to Home Canning and Preserving for more information. https://nchfp.uga.edu/publications/publications_usda.html

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Small Batch Lazy Ketchup

Recipe by Jeni Gough
5.0 from 1 vote
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • 5 lbs tomatoes (I use grape)

  • 1 cup white vinegar

  • 1 3/4 – 2 cups granulated sugar

  • 1 Tbsp onion powder

  • 1/2 tsp cayenne pepper

  • 2 tbsp Sea, Kosher or canning salt

  • 1 tsp ground cinnamon

  • 1/2 – 3/4 tsp ground cloves

  • 2 tsp garlic powder

  • 1 1/2 tsp citric acid

Directions

  • Place everything into a slow cooker and cook on low for 10 to 12 hours until tomatoes burst and let go of their water. Do this the day before you will be canning then.
  • Wash jars, lids and rings in hot soapy water. Fill water bath canner with water, add jars and bring to a simmer for 20 minutes.
  • Mill the cooked tomatoes with their juices and place into a large pot, cook ketchup down on medium low for 2 hours or until it starts to thicken. Adjust flavors as you desire before filling jars.
  • To each pint jar add 1/4 tsp citric acid and fill the jar with ketchup leaving 1/8 – inch headspace. remove air bubbles, wipe rims and place on lids and bands to fingertip tight. Place jars immediately into simmering water bath canner.
  • Process pints and half pints for 15 minutes adding 5 minutes accordingly.
  • Ketchup can also be frozen in pints or half pints if canning isn’t your thing, just leave a good half inch for expansion.

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