Easy Homemade Tomato Soup, Sauce and Ketchup

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I’m on a mission to can as much tomato product as I can this season. I’ve been buying 40lbs of organic canning tomatoes each week for that purpose and am slowly building up a good stash of spaghetti sauce, tomato sauce, tomato soup, and ketchup.

All the canning recipes I found required peeling and de-seeding using more effort and equipment than I had to spare. My internal whine kicked in: “Do I haaaaaave toooooo?”

I finally came across this post at Heavenly Homemakers that had a good tomato sauce recipe. No peeling or deseeding necessary.

Inspiration!!!

Tomato Soup, Sauce, Spaghetti Sauce, and Paste:

Cut and blend tomatoes. I’ve been adding in some large rounds of giant zucchini from my parents’ place too.
Fill up a big stockpot with the mix.
Bring to a boil.
Reduce heat, add any spices desired, and simmer until desired consistency.
- Soup – an hour or more
- Sauce – three or more hours (add garlic, onion, salt and pepper, etc. to make it spaghetti sauce)
- Paste – five or more hours (I didn’t go that far)
Pour hot into cleaned quart jars, top with rings and hot lids, and process in a pressure canner at 11 lbs for 25 minutes. See pickyourown.org for specifics on canning procedures and processing time/settings.

Homemade Ketchup:

Make a big batch tomato sauce as indicated above
In a blender, combine two cups apple cider vinegar, a small or medium onion, a clove of garlic, 2/3 cup sugar, 1 tsp cayenne pepper, and a tsp of celery seed.
Add vinegar mix to tomato sauce in a large crock pot and cook on high for 4-6 hours (lid off)
Process the same as you would tomato sauce