Grandma’s Ketchup


To the Editor of Farm and Dairy:
Here is our Ketchup recipe for “Around the Table”, due May 24.
Have a cheery day!!
Melissa Fox of Shiloh, OH 44878


  • 3/4 bushel paste tomatoes
  • 2 gallons thick tomato juice
  • 3 onions
  • 3 sweet peppers
  • 6 c. sugar
  • 6 Tbsp. salt
  • 1 1/2 tsp. cloves
  • 1 1/2 tsp. dry mustard
  • 1 Tbsp. cinnamon
  • 1 1/2 tsp. paprika
  • 1 1/2 tsp. nutmeg
  • 1 1/2 tsp. alspice
  • 1 1/2 tsp. red pepper
  • 3 c. apple cider vinegar
  • 6 Tbsp. Permaflo (thickener)


  1. To make thick tomato juice, cook tomatoes and drain off the thin juice. Reserve 4 cups of thin juice. Strain tomatoes to make thick juice.
  2. Cook peppers and onions in 2 cups of thin juice. Blend. In a twelve quart kettle combine tomato juice, vegetables, spices, and vinegar. Simmer 1 hour, stirring occasionally.
  3. Blend permaflo and 2 cups of thin tomato juice. Slowly pour into hot mixture, stirring constantly. After it boils cook 10 minutes. When ketchup is slightly cooled, blend in blender for a smoother texture. Pour into jars and water bath 20 minutes. Yields 18-20 pints of ketchup.

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