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  • 2 tablespoons pickling spices
  • 10 large ripe tomatoes (about five pounds), peeled and coarsely chopped (see Note)
  • 2 large onions, peeled and thinly sliced
  • 2 celery ribs with leaves, chopped
  • 1 cup distilled white vinegar
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 3/4 cup (packed) light brown sugar
  • Salt


  • Wrap the pickling spices in a square of rinsed cheesecloth.
  • Place the tomatoes in a large pot along with the pickling spices, onions, celery, vinegar, cloves, and ginger.
  • Bring to a boil and cook for 1 hour.
  • Add the brown sugar and cook for 2 1/2 hours, stirring often, until the ketchup thickens.
  • Season to taste with salt.
  • Remove the bag of pickling spices.
  • Puree the ketchup in a food processor fitted with the metal blade.
  • Strain through a wire sieve to remove the seeds.
  • Return the strained puree to the pot and cook for 15 to 20 minutes.
  • Pour into a container and refrigerate.
  • makes about 4 cups

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