Questions about Ketchup

Misc.-TomatoesHere’s a straight-forward question about picking the right tomatoes for fresh-made ketchup from Paula:

I will be trying my hand at making ketchup this year.  What type of fresh tomatoes do you suggest?

When canning tomato products such as ketchup I prefer Roma or similar meatier tomatoes – they have less juice and make a thicker product.

Happy canning,

Shirley

3 thoughts on “Questions about Ketchup

  1. We love tomatoes, in all forms! I was ill earlier in the summer months, and after getting better, the tomatoes were waiting. I have canned them whole and made salsa. Next, red tomato relish (which my grandma called ketchup) and green tomato relish! What an exciting time of the year!

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