First time canning ketchup, recipe is from the book “So Easy to Preserve” from University of Georgia. We used a fine sieve, not sure if we were supposed to use a medium. Photo is at the start of the simmering to reduce by half phase. Does this look too liquidy?
by Important_Tie5594
1 Comment
What type of tomatoes did you start with? If they weren’t plum tomatoes of some kind they probably had way more water in them than the recipe expects.