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by Ben on September 12th, 2011
This is what we did in the Advanced Tomato Workshop with Todd at Happy Girl Kitchen.
  • 20 # dry farmed tomatoes
  • 1/2 C Apple Cider Vinegar
  • 1.4 C honey
  • 2-2.5 T sea salt
  • 3.5 T Paprika (some regular, some smoked)
  • 1t cinnamon powder
  • 1/2t nutmeg powder
  • 1/2 t clove powder
  • 1-2t cayenne (to taste)


  • bell peppers
  • chopped onions
  • mustard seed
  • pepper in herb sachet
  1. De-stem tomatoes into a colander. Use firm tomatoes that taste great for best results. Wash and drain.
  2. Blend tomatoes in food processor until they are chunky and not completely pureed and foamy.
  3. Put into large stock pot and bring just to a boil.
  4. When chunks will start to separate from the juice (should happen just at boil), pour pot through a strainer to separate juice from chunks. This will reduce cook time. Do not over strain or the ketchup will be too thick. A quick strain-off is all that is necessary. 
  5. Blend the chunks in a food processor until completely smooth. This can take 4 minutes or less if you are using a vitamix. (When we did it, we did not puree firs, but did 5-10 minutes of cooking to bring to a boil)
  6. Add puree back to pot and bring to a boil.
  7. While heating, combine salt, paprika, cinnamon, nutmeg, cloves and caynne and stir until completely combined.
  8. Add honey and applce cider to the pot once heated.
  9. Add spice singature to the bot and whisk it in completely.
  10. You may need to cook another 5-10 minutes to the desired consistency. Watch out as it will pop and spit out of the pop.
  11. Ladle into canning jars and process in a hot water bath for 8 minutes.
Yield 12 half pints and 6 pints of tomato juice.
Also noted in this class was that California Glass does nice jars, but there is a $500 minimum to order.

From → Preserves

One Comment
  1. Ben permalink

    3×12 quarter pints
    9 half pints yield

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