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Home > Process to produce KETCHUP

Process to produce KETCHUP

Source fresh, ripe tomatoes, onions, garlic, apple cider vinegar, cane sugar, salt, and a blend of spices

Wash and dice tomatoes, onions, and garlic finely

Measure out precise quantities of vinegar, sugar, salt, and spices

Combine diced tomatoes, onions, and garlic in a large, heavy-bottomed pot

Add vinegar, sugar, salt, and spices to the pot

Bring the mixture to a boil over medium-high heat, then reduce to a simmer

Stir regularly to prevent burning and ensure even cooking

Allow the mixture to simmer uncovered for 2-3 hours, stirring occasionally

Cook until the ketchup reaches desired thickness and consistency

Taste and adjust seasoning if necessary

Sterilize glass bottles and lids in boiling water

Carefully ladle hot ketchup into sterilized bottles, leaving some headspace

Wipe the bottle rims with a clean, damp cloth before sealing with lids

Label each bottle with the date of production and store in a cool, dry place

Conduct taste tests to ensure the ketchup meets flavor standards

Check bottles for any signs of leakage or contamination

Perform shelf-life testing to determine the product's stability

Document each batch's production details for traceability and quality control

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