Hello and welcome.
Last week’s canning and preserving efforts resulted in 14 quarts of tomato juice, 7 pints of pickled banana peppers and 6 half pints of ketchup. We dehydrated another batch of potatoes and a batch of eggplant. I also put about 6 gallon-size bags of tomatoes in the freezer because I just didn’t have time to can them. They will keep well there until I get around to them.
For the pickled peppers and the ketchup, I used recipes from the Ball Blue Book. We haven’t tasted the peppers yet, but my husband says he never wants to eat store bought ketchup again.
There are still tomatoes ripening and this week’s tomato canning efforts (juice and ketchup) are underway. So, if you’re looking for me, I’ll likely be in the kitchen. 🙂
Until next time be well.
Do you like ketchup? What is your favorite condiment?
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You are working your fingers to the bone Ruth but look how lucky you will be with all your hard work enjoyed for months. I don’t use any condiments now, but we used to use Heinz.
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Yes, should keep the grocery bill down and it’s nice knowing where our food came from.
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Ketchup is great but my favourite is dill pickle relish!
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I like dill relish. I also mix it with mayo and onion powder to make tartar sauce for fish.
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Ooh, yum!
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Apple cider vinegar is probably the best one now, it’s not too acidic and l have it on everything. I am not allowed any of the others anyhoo – oh well 🙂
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My family love Heinz Ketchup and would kill me if I canned my own. 🤣
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I’ve read that due to droughts in California commercially made tomato products might be in short supply in the next year. You might want to stock up.
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I LOVE ketchup. Though it seems to be more and more difficult to get one that has the right consistency, tastes just right (not sweet and a little bit spicey), and doesn’t have a million chemicals in it.
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This recipe has a nice tang to it. And no artificial preservatives. 🙂
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and no high fructose corn syrup.
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Golly, Ruth, you’re sure busy. We eat lots of ketchup, never have made it. Is it easy?
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It’s not hard but it takes a long time to cook down.
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I bet and I bet it’s really good!
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It is!
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