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
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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.
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Put onions and garlic into a blender, adding a little of the tomato juice to help puree.
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Tie pickling spices and cinnamon stick in a cooking spice bag or some cheese cloth.
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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.
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Simmer until reduced to desired thickness.
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Pour into pint jars and put lids and rings on tightly.
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Process in a hot water bath caner for 20 minutes. From the time water returns to boil.