Ketchup was on the canning list this year, being so well loved in this house. Also, it’s pretty hard to find ketchup in the store that’s not loaded with corn syrup. Plus, we conveniently grew most of the ingredients (minus the peaches, hopefully one of the three peach trees will produce next year!)
The sweetness is from local honey, apples, and peaches, and some organic sugar, and of course, tomatoes. These are slowly cooked with spices, vinegar, onion and garlic, blended, and water bath canned. Recipe below:
Ketchup
14 quarts chopped tomatoes
2 quarts chopped peaches
5 quarts chopped apples
10 cups chopped onions
15 cloves garlic, chopped
4 cups apple cider vinegar
4 cups honey
4 cups sugar
8 tsp ground mustard seed
14 tsp salt
10 tsp black pepper
3 tsp ground clove
8 tsp ground cinnamon
10 tsp-ground coriander
All ingredients are slowly cooked down by about 1/3, then blended with an immersion blender. I water bath canned it in sterilized jars for 25 minutes. This made about 34 cups of ketchup.
Williams micro-farm, Wallingford VT 
No recipe!
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