Tomato Harvest Ketchup Recipe – Harvest to Desk
Refrigerate for up to 2 weeks, or can or freeze. To Can: Ladle hot ketchup into hot, sterilized half-pint canning jars; leave a ½-inch headspace. Wipe jar rims; adjust lids. Process in a boiling-water canner for 15 minutes (start timing when water returns to boil). Remove jars from canner; cool on wire racks. To Freeze: