I am using about 30 lbs of tomatoes

perhaps some raisins and a little liquid smoke?

What about allspice?

I'd say yes to cinnamon and no to liquid smoke, but the celery seed is throwing me for being able to imagine the current taste... how much celery seed are you using? lol! I prefer to use brown sugar or raw sugar for a little more depth of flavor. I have made a good knock-off 'A1 steak sauce' based on raisins, so raisins sound good too. PM me if you want to send me some for tasting. lol!

That's the recipe I use, too, Jack. I really like it.

ha...I was just going to post the chipotle ketchup. New favorite is this tomato jam...ketchup-ey spices but a bit chunky. I cut the sugar way back, especially when I'm using yellow tomatoes.

Cinnamon is essential in ketchup. I used to meke it....as did my grandmother.....but I like home made chili sauce better....

I keep mine pretty simple. Not as much hot spice as the recipe posted. For a five pound tomato recipe, one onion, one roasted red beet with a few cloves of garlic roasted in the same foil packet. AC vinegar, worchestershire, mustard powder, white pepper, smoked paprika, cumin, celery seed. No sugar. I like to see how it plays out to the finish and add a bit of coconut palm sugar if it needs it. Palm sugar has a toasted brown sugar note to it. Sometimes dried fruit like cranberries or dates soaked in some vinger to plump.

I do like to slice and slow roast trays of tomatoes and onion for the roasted flavor and concentrating the moisture to use in winter salsas and ketchups, marinara, etc.

But we rarely us it straight up like commercial ketchup. Not once in all these years together has DH used ketchup ever. A hot horseradish mustard guy.

I freeze in 1/2 pints after running through a high powered blender. I would can for the pantry if i made 50 pound volume. We just process small batches for the freezer.

I do like the option of adding spicy or horseradish or mayo/yogurt once thawed to make sauces for different needs.

A half dozen years ago i purchased an organic ketchup that was so overly spiced it was awful. Never could find a use for it. Even brought it out to the condiment table at a bbq and no one cared for it or could figure out what was so offensive. If i made a giant batch of that crap i would be pissed, lol.

We like a ketchup tomato forward, with some background spice.

With that much volume, you could easily divide into thirds and try one batch simple basic tame of spices, one with chipotle, and another full hog spiced/herbed. Not seperate pots. Just jar the first batch for the processor/canner, add spices to the pot being still on heat, jar the second batch, then hot spice up the third batch.

I will add i am so jealous you are processing so many pantry varieties of produce. 😀❤️

Maybe I got the recipe from one of you (Katie or Cindy). Whoever it was, thank you! We love it! I didn't make any this year because I downsized my garden to only 5 tomato plants. I still have a few jars left from 2020 but will need to make some next year for sure. I drive by the Amish auction on the way to the lake cabin so I can bop in there and get a bushel any Friday

Okay Party ...

share your A1 knockoff recipe if'n ya would. TIA

https://www.everydaymaven.com/paleo-steak-sauce-homemade-a1/

Jack, you probably did get the recipe from me, I make it nearly every year and I'm sure I posted it over on Harvest, but it belongs to KatieC, and I got it from her. That's why your "copy" says Recipe By: Katie! I think you probably copied and pasted my copy and pasted version, LOL, because it looks just like the one I saved!

I'm happy to see you here, Katie!

Annie

Made tomato ketchup once using a recipe from Joy of Cooking. I think that's where I found the recipe. It did have cinnamon.

Well, now you've gone and done it. I took one look at the picnic table full of tomatoes and decided that I needed a big batch of KatieC's chipotle catsup. 7 hours of simmering and it was nice and thick. 8 pints and a half pint, that should get me through the year, I think.

Thanks again, Katie!

Annie

I bought about a half bushed box of the last of the tomatoes from the farm. I knew that they would not be as sweet as the prime summer ones, but decided to take a chance with them.

They are not vine ripened and they are a bit tart,

So, I decided to use about five pounds, or so and make at least one quart jar of ketchup.

I did use some cinammon and quite a few whole cloves because I like cloves.

I winged it and have to say that i turned out very nice.

I figure that I can always add in other elements to it such as hot chilis or horseradish or just whatever, as I use it.

I didnt bother to can it. I figure to use it within a reasonable amount of time. I made sure to pour it boiling into a sterilized jar, for good measure.

I have canned up enough for the winter and this is just a bit of fun stuff.

I used some molasses in it when I tasted and decided that it needed a bit more sweet. I like the molasses. It gave a lot of definition to it.

Thinking about making the Chipotle Ketchup--sounds delicious and right up our alley! Question for annie1992--how many pounds of tomatoes did you use for 8 pints? Was that a double batch? I have a few pounds in the freezer from this last summer, and thinking that would be a perfect use for them.

That chipolte ketchup sounds good! I will need to keep that in mind.

I make a steak sauce as well, and it has raisins in it. Sometimes I like to use dried currants instead of raisins.