Categories: Canning & Pickling

Ingredients

• 4 cups tomato juice
• 1/4 cup chopped onion
• 3 cloves garlic chopped
• 1 tablespoon pickling spice
• 1 stick cinnamon
• 1 tablespoon plus 1 teaspoon 90-100 grain vinegar
• 1 1/4 teaspoons canning & pickling salt
• 1/2 teaspoon artificial liquid sweetener

Directions

1. NOTES: This was my mothers very old recipe. There were no directions for how to cook or preserve this so I looked up some other ketchup recipes and have come up with a set of instructions.

2. Put onions and garlic into a blender, adding a little of the tomato juice to help puree.

3. Tie pickling spices and cinnamon stick in a cooking spice bag or some cheese cloth.

4. Put the blended onion/garlic mixture in a pot along with the rest of the tomato juice, pickling spices, cinnamon stick, vinegar, salt and sweetener.

5. Simmer until reduced to desired thickness.

6. Pour into pint jars and put lids and rings on tightly.

7. Process in a hot water bath caner for 20 minutes. From the time water returns to boil.

Email to a friend | Print this recipe | Back