▷ How To Make My Homemade Ketchup & Can Water Bath it - (Fat Free, Gluten Free, Sugar Free)

Gluten-Free » How To Make My Homemade Ketchup & Can Water Bath it – (Fat Free, Gluten Free, Sugar Free)

Discover how to make homemade ketchup that’s fat-free, gluten-free, and sugar-free. Learn the canning process with a water bath technique.

Delicious and Healthy Ketchup Recipe: A Step-by-Step Guide to Homemade Canning

This recipe provides a straightforward guide for making a flavorful tomato-based sauce using simple ingredients. The primary components include 11 small cans of tomato paste, 3 cups of white distilled vinegar, 3 cups of filtered water, and a combination of sugars, salt, and spices. Specifically, you’ll need 2 cups of sugar, 4 tablespoons of brown sugar, 2 tablespoons of salt, 1 tablespoon of garlic powder, and 1 tablespoon of pepper. This blend of ingredients creates a rich and tangy sauce that can be used in a variety of dishes.

For preservation, the sauce should be processed in a water bath for 15 minutes, ensuring that it is safe for long-term storage. Once canned, the sauce can last for up to 2 years on the shelf. If opened, it remains good for 6 months when stored in the refrigerator, making it a convenient option for meal preparation and cooking over time.

Crafting the Perfect Condiment: A Guilt-Free Guide to Homemade Ketchup with a Splash of Preservation!

Today we’re going to show you how to make the best ketchup I’ve ever tried in my life this is not just ketchup this can also be used for pasta sauce and recently I have been dipping like corn chips into it like salsa yeah it tastes like spaghetti sauce but it’s really good really good it’s like a mixture of ketchup and pasta sauce something in.

Between it’s not really one or the other it’s something in between yeah it’s really good the first thing is what takes the absolute longest and we’re going to be putting in tomato paste these are the little ones and I put in 11 cans so that’s why it takes so long you got to open up 11 and put 11 of them in here it.

Really helps if you can guilt somebody in your family to help you cuz your hands pretty sore after doing a ling C we’re doing three cups of water and three C cups of white distilled vinegar into your pot add your vinegar give it a really.

Good stir and this is the key to making this sugar free cholesterol free low calorie fat free is get you a sugar substitute any kind of sugar substitute whatever you prefer we’re going to do two cups of this stir this around and next it’s brown sugar that’s optional it’s all depends on you and how.

Much sugar you want you can also do a brown sugar substitute as well to keep this sugar free if you’ve not used this sugar substitute before be aware that it will take a lot more stirring it kind of takes a while for it to dissolve next is brown sugar this is what I am using this is my brown sugar substitute use.

Whatever you want we’re doing four tablespoons tablespoon is a big one next is two tablespoons of salt and stir that up then we’re going to get into to the seasoning that’s like the main stuff onto the seasoning you can taper this however you want some people like add onion powder I don’t I do one.

Tbspoon of garlic powder one tbspoon of black pepper so I would just doesn’t need to be perfect there’s garlic and pepper once you get stirred up really good we’re going to start putting it in jars I like using these little Wide.

Mouth Jars for dipping at home for our own convenience but for cookouts and stuff I would recommend using something a little bit bigger these last about 18 months to 2 years on the Shelf once you water bath it and stuff once you open it in your fridge they recommend about 6 months it just depends on how fast your family goes through ketchup I wouldn’t.

If you can’t finish this in 6 months then I wouldn’t put in a big jar like this and I recommend using one of these funnels cuz it makes your life a lot easier all right DC is going to taste test and see if it’s any good that’s good that’s really good good taka good taka so yeah I’m going to do.

At least two big jars for sure for like cookouts and stuff but I want to try to fill up as many small jars as possible what how I do it and I put it in grab your Ladle and then when you go for your next one have it ready pull out put it in then you don’t have any mess around your.

Rim and I don’t get picky about my head spaces I know a lot of people like straight up measure that and that’s too much for me I’m all about Simplicity this is about what you could expect the recipe to make it made three little ones three big ones and three these medium siiz these are actually salsa containers that I just reused you.

Do not have to buy fancy mason jars if you want to start canning you can always start anywhere these have rubber seals inside and you can recan those something to consider is free jars because we’re not boiling my jars and Lids separate which that is totally fine if you want to go that route that’s a little bit extra and takes a lot of more.

Work what you can do is put them in while it’s like low heat and we’re going to slowly bring up the temperature slowly until we get them on a boil just a light boil just so that you can kind of see some bubbles we’re going to slowly start.

Raising it you don’t want the lids to be submerged you want the lids to be just out of the water so this is perfect I’m going to slowly raise it up to about a seven or eight it’s on a boil for me so on my stove I’m just slowly going to get there once I get there and I start to see some Bubbles and some uh you can hear the jars do that sometimes that’s.

When it’s ready set your timer 15 minutes and then we will slowly bring them back down and pull them out let them cool and then we’ll do the next batch