Grandma gave it to Mom who gave it to me. Makes 4 pints of a lovely Heinz alternative.
Tip: Great for topping veggie burgers, adding to baked beans, cooking up homemade barbecue sauce, and making my (or your) favorite sweet chili con ‘carne’ recipe.
- 2 quarts tomato juice
- 1 cup distilled white vinegar
- 2 cups vegan granulated sugar (such as Florida Crystals)
- ¼ cup sea salt
- ½ teaspoon cayenne pepper
- ¼ teaspoon ground cloves
- ½ teaspoon black pepper
- ½ large yellow onion, diced
- ½ large green bell pepper, diced
- 6 tablespoons cornstarch
- Also needed: cheesecloth, cooking twine, and 4 1-pint canning jars/lids
- Lay out a piece of cheesecloth and place chopped bell pepper and chopped onion into the center. Gather up the edges and use cooking twine to tie it up into a sachet.
- Place all the ingredients except for the cornstarch into a pot along with the sachet of peppers and onions. Stir to combine, bring to a boil, then lower to a medium heat and cook for 30 minutes, uncovered. Stir occasionally.
- While sauce is cooking, in another bowl, mix the cornstarch with a little water to make a thin paste.
- When sauce is finished (at 30 minutes), remove from stove. Remove the sachet of peppers and onions (discard, or eat them if you're so inclined), and slowly add cornstarch mixture, stirring sauce constantly while adding (stirring nonstop is critical or cornstarch will form lumps).
- Return sauce to stove and boil until mixture thickens, about 2-5 minutes (stirring several times). Note: sauce will thicken slightly more as it cools.
- Pour finished ketchup into 4 1-pint Ball canning jars and seal with canning lids.