Come learn the best way freeze fresh whole tomatoes – no cutting, peeling, blanching, or de-seeding required! This is the perfect quick and easy way to preserve tomatoes from the garden when you’re too hot or busy to fuss with canning. Instead, you can slowly freeze bags of tomatoes as you harvest them, saving up to make sauce or other preserves later. It’s a wonderful way to stay connected to your garden in the colder winter months! Plus, frozen tomatoes are exceptionally easy to peel later if needed – especially if you follow our prep tips. NOTE: This post was originally published in 2020, but it was due for a major update since we’ve discovered better tips to freeze tomatoes since then. A late-season bumper crop of ‘Granadero’ Roma tomatoes. Most of these are destined for the freezer. Disclosure: Homestead and Chill is reader-supported. When you purchase through links on our site, we may earn an affiliate commission.  Why Freeze Tomatoes Whole? There are a number of benefits to freezing tomatoes whole and with the skins on, rather than peeling or cutting them up first. It’s the most quick and easy way! Why fuss with blanching and peeling the tomatoes first, especially when the skins slip off so easily as they defrost later? They hold up better – in quality, flavor, and structure. Whole tomatoes with the skins on are less susceptible to freezer burn compared to cut or skinned tomatoes with more exposed wet flesh. The skins also help hold in valuable tomato juices that may otherwise be lost while defrosting. Left whole, the tomatoes are far less likely to stick or clump together in the freezer than cut ones, making it much easier to take out and use just a portion if desired. We love to use frozen tomatoes to make our favorite roasted tomato sauce recipe, homemade ketchup, and creamy roasted tomato basil soup. The Best Tomatoes to Freeze Technically, you can freeze any type or variety of tomatoes. Paste tomatoes hold up exceptionally well, while big juicy slicers tend to break down more as they defrost… but it doesn’t really matter if you’re using them for sauce or soup! We usually save our most prime heirloom tomatoes for fresh eating, and freeze our paste or Roma-type tomatoes for sauce. If you intend to peel them later, I don’t necessarily recommend freezing cherry tomatoes (given their small size and high skin-to-flesh ratio). However, our roasted tomato sauce doesn’t require peeling at all – so we often freeze whole cherry tomatoes too! RELATED: If you love the ease of freezing, don’t miss our guides on freezing green beans, freezing carrots, or freezing zucchini and summer squash – with tips for the best results possible! Supplies Needed Fresh tomatoes – choose ones that are ripe (but not overripe) and relatively blemish-free. A cutting board and sharp paring knife or tomato corer. Airtight freezer bags – such as reusable silicone food storage bags or heavy-duty freezer ziplock bags. Or, this is a great time to use a vacuum sealer if you have one! Any airtight freezer-safe container will work. Optional: a baking sheet or large freezer-safe tray that can fit inside the freezer. (Only needed if you do the optional flash freeze step.) Instructions 1) Prep Tomatoes Wash the tomatoes and remove the stems. Gently dry the tomatoes. We don’t want any extra moisture inside the bags, which will lead to freezer burn! If you’re freezing a tomato variety that has a large center core, use a tomato coring tool or small paring knife to remove the core now. (Many of our Roma’s have little-to-no core so we simply remove the stems and leave them whole.) Next, cut a shallow X in the bottom of each tomato, just through the skin. This makes the skins slip off even easier later! (If you don’t intend to peel your tomatoes, you can skip this step.) 2) Flash Freeze (optional) Before packing the tomatoes into bags, you have the option to individually flash-freeze them first. This is often recommended as a “best practice” when freezing whole tomatoes, but I’ve found it isn’t necessary in all cases, especially if you plan to use the whole bag of tomatoes at once to make sauce. Flash-freezing makes it easier to pack freezer bags nice and full (and press or squeeze the air out) without squishing the tomatoes. It also prevents them from clumping or sticking together once frozen, so you can easily pull out just a few tomatoes as needed (though I’ve found they don’t stick together too much either way). So, this can be a good option if you: a) plan to use just a few frozen tomatoes at a time, b) are working with extra-soft ripe tomatoes, or c) are using extra-large bags or don’t have space to lay bags of tomatoes flat in the freezer. Spread the dry, prepped tomatoes out in a single layer on a baking sheet (or two) that will fit in your freezer. Try to leave some space so they’re not touching. Now, freeze the tomatoes until they’re frozen solid, for several hours or overnight. Once frozen, quickly transfer the hard tomatoes to air-tight freezer bags for final storage. This variety of tomato has a very minimal and soft core, so we didn’t bother to remove it. I like flash-freezing when I’m using these reusable silicone bags (they’re quite wide at the bottom) so I can stuff more tomatoes in without squishing them compared to a flatter ziplock bag. 3) Bag and Freeze Whether fresh or flash-frozen, now it’s time to time to bag ’em up! Pack the tomatoes into your freezer bags or other airtight container of choice. When working with fresh raw tomatoes (not flash-frozen), I like to pack my bags on a clean cutting board to make it easy to carry and transfer them directly into the freezer. Take care to tightly arrange the tomatoes in a way that minimizes empty space in the bag. The less air inside the container, the less likely they are to develop freezer burn! Now gently try to remove as much air from the bag as possible before sealing it. I create my own “vacuum seal” by closing the bag 99% of the way, then sucking the excess air out before quickly sealing it shut. Lol. Or, you can use a straw to suck air out of the bag in the same manner. Don’t forget to label and date the bag. Finally, place the bags of tomatoes in the freezer for long-term storage. See notes on shelf life and defrosting below. All tucked in! Shelf Life Frozen tomatoes will stay good in the freezer for up to a year (I’ve honestly used older) but will have the best flavor and quality if used within 6 months.  Using Frozen Tomatoes Truth be told, you won’t want to use once-frozen tomatoes in place of “fresh” ones on sandwiches or salads. The structure breaks down as they defrost and makes the texture soft, watery, and less-than-ideal to eat raw. However, frozen whole tomatoes are excellent to use in soup, sauce, stew, chili, or for canning later – where the fresh tomato flavors will shine through! In addition to turning them into tomato sauce or soup, you can use frozen tomatoes in any recipe that calls for cooking tomatoes, or in place of canned or stewed tomatoes. You may not even need to defrost or peel them first. We sometimes throw frozen or partially defrosted tomatoes right in the pot to finish thawing over heat. After running under warm water for less than a minute… goodbye skin! How to Defrost Frozen Tomatoes To defrost frozen tomatoes, either allow them to thaw overnight in the fridge, at room temperature for a couple of hours, or under warm water for a short time. When making sauce, I generally leave them in the bag so I can simply dump the contents right into the pot or pan. One of the best things about frozen tomatoes is how easily they peel! As they defrost, the skins should slip right off – especially if you prepped them the way I recommended. If they don’t, make a small slit in the skin with a knife to help ease them off. Don’t forget to save the skins to dry into homemade tomato powder!  This makes recipes that call for peeled tomatoes extra easy, such as homemade ketchup. On the other hand, we typically leave tomato skins on when we make roasted tomato sauce or blended soups – they have a ton of nutrients and flavor! Our roasted tomato sauce recipe is safe for canning or easy freezer storage. Easy peasy! All in all, freezing tomatoes is an easy way to preserve a lot of fresh tomatoes in a hurry. I hope you found these tips to be useful! If so, please leave a review below! Also feel free to ask any questions you may have in the comments. Enjoy, and thanks for tuning in! Don’t miss these related articles: Preserving Tomatoes: How to Make Herb ‘Sun-Dried’ Tomatoes How to Make Homemade Chili Powder (oven or dehydrator) Quick and Easy Refrigerator Pickled Peppers The Besto Pesto: Basil, Lemon, Walnut & Parmesan Pesto Recipe (freezer-friendly) How to Plant Tomatoes: When, How Deep, Fertilizer, Pots & More Did you enjoy this article? Want to hear more? Stay in touch! Sign up below to receive weekly updates on new posts from Homestead and Chill. Print The Best Way to Freeze Fresh Whole Tomatoes The best way freeze fresh whole tomatoes – no cutting, peeling, or blanching required! This is the perfect quick and easy way to preserve tomatoes from the garden, and save up to make sauce, soup, or use in other recipes later. Tips on how to defrost, peel and use frozen tomatoes included. Course Preserved FoodKeyword freeze fresh tomatoes, freeze whole tomatoes, freezing tomoatoes, frozen tomatoes Prep Time 15 minutes minutes Equipmentfreezer bags, such as silicone food storage bags, heavy-duty ziplock bags, or vacuum sealer bags (or other airtight freezer container with lid)cutting board and small paring knife or tomato coring toolfor optional flash-freezing step) baking sheet or other tray that fits inside your freezer Ingredientsfresh tomatoes (ripe but not overripe, relatively blemish-free) InstructionsPrepWash the tomatoes and remove the stems. Allow the tomatoes to fully air dry, or pat them dry with a clean lint-free towel.If the tomatoes have a large center core, use a small paring knife or coring tool to remove the core. If you plan to peel the tomatoes later, cut a small shallow X in the bottom (opposite end of the stem). This will help the skins slip right off as they defrost. Flash-Freeze (Optional)Individually freezing tomatoes first helps you pack freezer bags full without squishing the tomatoes, and prevents the frozen tomatoes from sticking together, though it isn't required. It's a good option if you a) plan to use just a few frozen tomatoes at a time (instead of the whole bag at once), b) are working with extra-soft ripe tomatoes, or c) are using extra-large bags or don’t have space to lay bags of tomatoes flat in the freezer.Spread the dry tomatoes out on a baking sheet or other tray that fits inside your freezer, with space between the tomatoes (not touching or overlapping) Freeze the tray of tomatoes for several hours or overnight, until they're frozen solid, then transfer the hard tomatoes into their final storage container or bags. Bag and FreezeRaw or flash-frozen, pack the tomatoes into your freezer bags or other airtight container of choice. When working with fresh tomatoes, I like to pack my bags flat on a clean cutting board to make it easy to carry and transfer them directly into the freezer.Take care to tightly arrange the tomatoes in a way that minimizes empty space in the bag. Less air in the container = less freezer burn!Now gently try to remove as much air from the bag as possible before sealing it (you can close the bag 99% of the way, then use your mouth or a straw to suck the air out before quickly sealing it) Finally, place the bags of tomatoes in the freezer for long-term storage. Don’t forget to label and date the bag! Shelf Life, Defrosting and UseStore the frozen tomatoes in the freezer for up to one year. Best quality if used within 6 months. Frozen tomatoes are perfect for making tomato sauce, soup, or any recipe that calls for cooking tomatoes, or in place of canned or stewed tomatoes. (The texture after defrosting is not ideal for fresh eating.)To defrost frozen tomatoes, either allow them to thaw overnight in the fridge, at room temperature for about an hour, or under warm water. (You may not need to defrost them at all – could be used frozen whole or grated, depending on the recipe and called-for process.)Once defrosted, the skins should slip right off. If not, make a small slit in the skin with a knife to help ease them off.  The post How to Freeze Fresh Tomatoes for Sauce, Soups and More appeared first on Homestead and Chill.

Read the original post "Easy Homemade Biscuits" on A Modern Homestead. These homemade biscuits are flaky, tender, and completely easy to make! Pair them with anything from gravy to strawberry jam for the perfect breakfast item. Make these with einkorn or any all-purpose wheat. Finding the perfect homemade biscuit recipe can be tricky, but I believe it’s worth it, especially if you live in the South... Read More The post "Easy Homemade Biscuits" appeared first on A Modern Homestead.

If you’re looking for a delicious new way to preserve your garden tomatoes, come try homemade ketchup! This recipe will walk you through the step-by-step process to make your own sweet and savory ketchup using fresh tomatoes, perfect for canning or easy freezer storage. (I’ve included directions for both options.) Making ketchup is a labor of love, but oh-so worth it. Boasting rich, concentrated fresh tomato flavors and complex savory spices, homemade ketchup tastes phenomenal compared to the stuff you buy at the store! We love eating it with eggs, potatoes, veggie burgers, and so much more. I’ve been testing and tweaking our ketchup recipe for many years, so I’m excited to finally share it with you all. I hope you love it too! What you can expect from this recipe In addition to being far more tasty and interesting than store-bought, our homemade ketchup recipe is also much lower in sugar, salt, or other additives than commercial brands. Homemade ketchup made with fresh tomatoes has a more rustic texture and appearance than the super smooth, processed ketchup you may be accustomed to. It may be more or less thick, depending how long you cook it. Though we use a different process and spices, the core ingredients for our ketchup recipe are adapted from Ball’s Complete Book of Home Preserving, so it’s pH-tested and safe for canning. Or, you can simply freeze ketchup to preserve it instead. This recipe does not require blanching or peeling the tomatoes, particularly if you use a food mill! However, if you use a sieve instead, you may want to blanch and peel the tomatoes before starting, which will make straining and extracting liquid without a mill much easier (though not necessary). Here are instructions on how to blanch and peel tomatoes. What types of tomatoes are best for ketchup? You can use any kind of tomatoes you have available. We often mix several varieties! However, the best tomatoes to make ketchup are those with low water content, a meaty texture, and plenty of natural sugars and acid – such as paste tomatoes like Roma and San Marzano. Given their high skin-to-flesh ratio, I don’t recommend making ketchup with cherry tomatoes alone. In addition to fresh, you can also make homemade ketchup with frozen tomatoes. In fact, using frozen tomatoes can help make it even easier since their skins often slip right off as they defrost! See tips to freeze and defrost whole tomatoes here. Plum Regal (determinate) and Granadero (indeterminate) are two of our favorite Roma-type tomato varieties to grow. RELATED: Looking for more ways to preserve tomatoes? Don’t miss our easy roasted tomato sauce recipe or my favorite delicious creamy tomato basil soup to freeze. Ingredients This recipe yeilds approximately 4 to 5 pints of homemade ketchup. 12 pounds of fresh tomatoes, cored and roughly chopped. Choose fruit that is nice and ripe, but relatively free of blemishes or damage. 1 cup chopped onions, sweet yellow or white 1/2 cup chopped red bell pepper 3/4 cup white cane sugar 1.5 cups of vinegar. Be sure to use vinegar that contains 5% acidity for canning safety. We like to combine 1 cup of apple cider vinegar and 1/2 cup white vinegar for a nice balance of sweet and tangy flavors. (If you only have one type, I’d suggest using all apple cider vinegar.) Spices 1 cinnamon stick. Substitute with 1/2 tsp ground cinnamon if you don’t have whole sticks. 2 Tbsp salt. Choose a kosher, canning or pickling salt – not table salt. 1 tsp celery seed. This is the ONLY seasoning you’ll add during the initial cooking phase, prior to milling (since it’s more chunky so we want it strained out). 1/2 tsp garlic powder. If you don’t have powder, chop and add 2 fresh cloves with the onion and bell pepper. 1/2 tsp paprika. Try smoked paprika for an extra savory twist, or substitute with cayenne or chili powder for a sweet-n-spicy ketchup! 1/4 tsp ground clove 1/4 tsp ground allspice or cardamom. Allspice is warm and cozy, while cardamom offers more of a bright, citrusy and herbaceous spice. We’ve used both over the years (depending on what we had in the pantry) and both compliment the recipe nicely! NOTE: Feel free to change or adjust the seasonings in this ketchup recipe, but for canning safety, do not adjust the amount of tomatoes, onions, pepper or vinegar. Supplies Needed A large non-reactive pot. We used a 12 quart stock pot though 8 should work too. A food mill, large sieve or fine-mesh strainer. If you have neither, you could try lining a regular strainer with cheesecloth. Thorough straining is key to making thick, smooth homemade ketchup! I personally like to use a food mill, which is the most efficient and easy way to extract as much liquid as possible. A large non-reactive mixing bowl (e.g. glass, ceramic, or high quality stainless steel). A cutting board, knife, and measuring cups Kitchen scale Canning supplies including jars, lids, a canning pot, rack, jar lifter, etc. Here is a handy canning kit with everything you need! Instructions 1) Prepare the Tomatoes, Onions and Peppers Wash the tomatoes and bell pepper well. (As I mentioned before, you may also choose to blanch and peel the tomatoes first if you’re not using a food mill.) Core the tomatoes (as needed) and then roughly chop them in smallish chunks. I find it’s easiest to cut tomatoes using a serrated knife. It’s fine to leave the skins on! They’ll be removed by the mill. Add the prepped tomatoes to a large mixing bowl as you go, not to the pot. Dice the bell pepper and onions too. Those can go into the pot or a smaller separate bowl. Our Roma’s don’t have significant cores, so I simply trim the top stem portion off before chopping them up. 2) Initial Cook Add the diced onion, bell pepper, and only about one-quarter of the prepared tomatoes (about 2 quarts) to a large stockpot. Also add the chopped garlic cloves now, if you’re using fresh instead of powder. Cook them over medium-high heat until the veggies are soft, about 10 minutes. This gives the peppers and onions a chance to cook well before they’re inundated by tomatoes. Next, add the rest of the chopped tomatoes along with the celery seed to the pot. Bring to a light boil, and then reduce to simmer for about 30 minutes with the lid off. During this time, the tomatoes will become soft, release their juices, and the skins will come away from the flesh. Stir occasionally. Remove from heat and let stand for about 10 to 20 minutes, allowing it to cool slightly – just enough to handle while straining. Only 1/3 of the tomatoes in the pot to cook with the onion and bell pepper at first After the initial cook, cooling a bit before milling/straining 3) Strain with Food Mill or Sieve Position your food mill or sieve over a large non-reactive mixing bowl. Working in batches, carefully ladle the cooked tomato mixture into the food mill or sieve and thoroughly strain it, catching and reserving the liquid in the bowl below. In our food mill, we find it’s helpful to turn the handle several times in one direction, then back the other direction for a turn or two to mix things up. In a sieve, stir and firmly press the mixture with the back of a large spoon to extract as much liquid as possible. You can either compost the collected solids, or save the skins to dry and turn into homemade tomato powder! It’s a fantastic and versatile seasoning on its own, or can be reconstituted into tomato paste later. I love the extra flavor that the onion and bell pepper adds too. Milling to extract the juices and flesh, removing the seeds, skins, and onions Have a bowl ready to collect the skins as you go – and use them to make tomato powder! Look at that beautiful thick tomato juice 4) Season, Cook and Reduce Now return the strained or milled tomato juice to the pot, and then add the called-for vinegar, sugar, spices, and cinnamon stick. (Remember that we already added the celery seed in the previous step.) Note the approximate volume or level in the pot. Return the mixture to a boil, then steadily simmer (uncovered) over medium-low heat until it reduces by at least one-half and has thickened nicely. This could take anywhere from 45 minutes to over an hour, depending on how juicy your tomatoes are. You can cook it longer to achieve your desired consistency, though keep in mind it will thicken slightly once it cools too. (We’ve let ours simmer for over 90 minutes before.) Stir regularly to ensure the sides and bottom don’t burn, especially as it gets thicker. Locate and remove the cinnamon stick once the ketchup is almost finished cooking. Get your canning supplies ready while the ketchup is reducing on the stove, including pre-heating the water bath.  In this particular batch, I tried using two cinnamon sticks but decided I like it better with just one. I monitor how much the ketchup has reduced by noting the level/depth on a wooden spoon as it cooks. Canning Ketchup Remove from heat, and transfer the hot ketchup into hot sterilized canning jars with the assistance of a clean canning funnel.  Fill jars nearly full, leaving 1/4 inch head space. This handy tool makes it easy to measure headroom as well as carefully remove air bubbles from the jar. Use a clean damp paper towel to wipe the rims of the jars before adding canning lids and rings. Screw on the rings to finger-tight only, not overly tight. Use a jar lifter to carefully transfer the jars to your pre-heated canning pot, cover with a lid, and vigorously boil. The jars should be covered by 2 inches of water. Add more boiling water if needed. See chart below for processing times. When the time is up, remove the lid and turn off the heat, but let the jars sit in the canner for another 5 minutes before carefully transferring them to a cooling rack. Leave jars undisturbed for at least 12 hours before checking seals. (Do not stack or press on the top of the lids.) Recommended process time for Tomato Ketchup in a boiling water canner.Process Time at Altitudes ofStyle of PackJar Size0 – 1,000 ft1,001 – 6,000 ftAbove 6,000 ftHotHalf-pintsor Pints15 min2025Table from National Center for Home Food Preservation Tips for Freezing Homemade Ketchup To freeze this ketchup recipe, allow it to cool to lukewarm in the pot before transferring it into your freezer-safe containers of choice. We love these durable, reusable BPA-free freezer containers that come in a variety of sizes. You can also freeze jam in wide mouth pint or half-pint glass jars (not regular mouth, as jars with “shoulders” are prone to cracking in the freezer). Leave at least a half-inch of head space. Or, you can freeze individual servings of ketchup. Simply fill an ice cube tray with ketchup, place it in the freezer to solidify overnight, and then pop out the frozen ketchup cubes to store together in an air-tight freezer bag or container with a lid. These flexible food-grade silicone trays create the perfectly petite potions of ketchup (about 2 tablespoons per cube), or preserve larger servings with jumbo silicone ice cube trays like these. Defrost frozen ketchup in the fridge overnight or at room temperature for a few hours before use. Freezing roasted tomato sauce in our favorite reusable freezer containers. Storage and Shelf Life Store canned, sealed jars of homemade ketchup in a cool dark location for up to two years – such as a pantry, cellar, or kitchen cabinet. For the best quality, use within one year. Storing jars without canning rings reduces the risk of false seals. Frozen ketchup will stay good in the freezer for a year or longer, though the quality will start to degrade with time. Once open, homemade ketchup should stay good in the refrigerator for one to two months, possibly longer. Signs of spoilage include mold growth, off odors or taste. Discard immediately if you suspect it has spoiled. Now look out burgers, hotdogs, french fries, and eggs… here comes some of the best-tasting ketchup ever! If you try this recipe, please leave a review and feel free to ask any questions in the comments below. Enjoy! You may also like: 13 Ways to Preserve Tomatoes: Recipes to Freeze, Can, and More The Best Zucchini Relish Recipe (Canning, Freezer or Refrigerator) Creamy Roasted Tomato Basil Soup with Fresh Tomatoes (Vegan) Easy Fruit Shrub Recipe: How to Make Delicious Drinking Vinegar Best Refrigerator Pickles Recipe: Quick, Easy, Crunchy Dill Pickles Print Homemade Ketchup Recipe with Fresh Tomatoes (Canning or Freezer) A delicious, rustic, sweet-and-savory homemade ketchup recipe using fresh tomatoes and spices, perfect for canning or easy freezer storage! Course Condiment, Preserves, Sauce, Side DishKeyword canning kethcup, homemade ketchup, how to make ketchup, ketchup recipe, ketchup with fresh tomatoes Prep Time 30 minutes minutesCook Time 1 hour hourCanning (adjust for altitude) 15 minutes minutes Servings 4 pints EquipmentLarge non-reactive pot (we use a 12 quart pot though 8-10 should work too)A food mill, large sieve, or fine-mesh strainer (food mill is most easy/efficient)Large mixing bowlCanning supplies including jars, lids, a canning pot, rack, jar lifter, etc.Kitchen scaleCutting board, knife and measuring cups Ingredients12 pounds fresh ripe tomatoes cored and roughly chopped1 cup sweet yellow or white onion chopped 1/2 cup red bell pepper chopped 1.5 cups vinegar – I like to use 1 cup apple cider vinegar and .5 cup white vinegar, or all ACV if I had to choose just one (ensure it's 5% acid for canning)3/4 cup white cane sugarSpices1 whole cinnamon stick2 Tbsp pickling salt, sea salt or other kosher salt (not iodized table salt)1 tsp celery seed (this is the ONLY seasoning you'll add during the initial cook phase, before milling or straining)1/2 tsp garlic powder (or you can add 2 fresh cloves of chopped garlic with the onion and bell pepper)1/2 tsp paprika, smoked paprika, cayenne pepper or chili powder (your choice)1/4 tsp ground clove1/4 tsp allspice or cardamomNOTE: Feel free to change or adjust the seasonings, but do not adjust the amount of tomatoes, onions, pepper or vinegar for canning safety. InstructionsPrepare the Tomatoes, Onions and PeppersWash the tomatoes and bell pepper well. If using a food mill, there is no need to peel the tomatoes – the skins will be removed by the mill. If using a sieve, you may want to blanch and peel the tomatoes first to make straining easier and extract more liquid, though not required.Core the tomatoes (as needed) and then roughly chop them into small-ish pieces. Add the prepped tomatoes to a large mixing bowl as you go, not to the pot. Dice the bell pepper and onions too. Those can go into the pot or a smaller separate bowl.Initial CookAdd the diced onion, bell pepper, and only about one-quarter of the prepared tomatoes to a large stockpot. Also add the chopped garlic cloves now, if you’re using fresh instead of powder. Cook them over medium-high heat until the veggies are soft, about 10 minutes. This gives the peppers and onions a chance to cook well before they’re inundated by tomatoes.Next, add the rest of the chopped tomatoes along with the celery seed to the pot.Bring to a light boil, and then reduce to simmer for about 30 minutes with the lid off.  Stir occasionally.Remove from heat and let stand for about 10 to 20 minutes, allowing it to cool slightly – just enough to handle while straining. Strain with Food Mill or SievePosition your food mill or sieve over a large non-reactive mixing bowl.Working in batches, carefully ladle the cooked tomato mixture into the food mill or sieve and thoroughly strain it, catching and reserving the liquid in the bowl below. In our food mill, we find it’s helpful to turn the handle several times in one direction, then back the other direction for a turn or two to mix things up. In a sieve, stir and firmly press the mixture with the back of a large spoon to extract as much liquid as possible. You can either compost the collected solids, or save the skins to dry and turn into homemade tomato powder! Season and Final CookNow return the strained or milled tomato juice to the pot, and then add the called-for vinegar, sugar, spices, and cinnamon stick. (Remember that we already added the celery seed in the previous step.) Note the approximate volume or level in the pot. Return the mixture to a boil, then steadily simmer (uncovered) over medium-low heat until it reduces by at least one-half and has thickened nicely. This could take anywhere from 45 minutes to over an hour, depending on how juicy your tomatoes are. (We’ve let ours simmer for over 90 minutes to achieve the desired consistency before). Keep in mind it will thicken slightly once it cools too. Stir regularly to ensure the sides and bottom don’t burn, especially as it gets thicker.Get your canning supplies ready and heat the water bath while the ketchup is cooking.Locate and remove the cinnamon stick once the ketchup is almost finished cooking.Canning InstructionsRemove from heat, and transfer the still-hot ketchup into hot sterilized canning jars with the assistance of a clean canning funnel. Leave 1/2-inch of head space. Remove air bubbles as needed using a bubble remover or small knife. Use a clean damp paper towel to wipe the rims of the jars clean before adding lidsAdd sterilized canning lids and rings. Screw on the rings to finger-tight only, not overly tight.Use a jar lifter to carefully transfer the jars to your pre-heated water bath canning pot, cover with a lid. The jars should be covered by 2 inches of water. Add more boiling water if needed. Once the canner returns to a rolling boil, process for 15 minutes. (To adjust for altitude, process 20 minutes at 1000-6000 feet above sea level, and 25 minutes at 6000+ feet.)When the time is up, remove the lid and turn off the heat, but let the jars sit in the canner for another 5 minutes before carefully transferring them to a cooling rack. Leave jars undisturbed for at least 12 hours before checking seals. (Do not stack or press on the top of the lids.)Freezing TipsAllow the ketchup to cool to lukewarm in the pot before transferring it into freezer-safe containers of choice.Leave at least a half-inch to an inch of head space to allow for expansion as it freezes,You can also freeze ketchup in serving-size portions using silicone ice cube trays. Fill the trays, put them in the freezer overnight to solidify, then transfer frozen cubes into air-tight freezer bags or containers with lids for storage.Frozen ketchup will stay good in the freezer for about a year, though it’s best if used within 6 months.Defrost in the refrigerator overnight or for a few hours at room temperature.Storage and Shelf LifeStore canned, sealed jars in a cool dark location for 1 to 2 years – such as a pantry, cellar, or kitchen cabinets. For the best quality, use within one year.Once open, homemade ketchup should stay good in the refrigerator for one to two months, possibly longer.Signs of spoilage include mold growth, off odors or taste. Discard immediately if you suspect it has spoiled. The post Homemade Ketchup Recipe with Fresh Tomatoes (Canning or Freezer) appeared first on Homestead and Chill.

Read the original post "Avocado Lime Ranch Dressing" on A Modern Homestead. Creamy, zesty, and packed with flavor, this Avocado Lime Ranch Dressing is our homemade take on the Chick‑Fil‑A classic—and it’s ready in just 5 minutes! Perfect for wraps, greens, or dipping chicken! Homemade Avocado Lime Ranch Dressing I’m a sucker for all things ranch and all things avocado. So naturally, this avocado lime ranch dressing... Read More The post "Avocado Lime Ranch Dressing" appeared first on A Modern Homestead.

Want to learn how to make chili powder? This simple guide will teach you how to dry chili peppers in either a food dehydrator or oven, and then turn the dried peppers into a versatile, spicy seasoning powder. Bright, complex and flavorful, homemade chili powder puts store-bought chili powder to shame! Our chili powder recipe is simple to make, includes tips for the best flavor and color retention possible, and is easily customized to your tastebuds using any kind of peppers you prefer. (You can even follow the same steps to make homemade paprika using sweet red peppers!) This is one of our go-to ways to preserve peppers from the garden, so we often blend several varieties. Disclosure: Homestead and Chill is reader-supported. When you purchase through links on our site, we may earn an affiliate commission. Ingredients and Supplies Peppers of choice. I like to use a combination of both hot chilis and a few mild or sweet peppers to create a balanced, flavorful, not insanely-spicy finished chili powder. Keep in mind that the color of your peppers will influence color of the final powder too. (Since we used red, yellow and green in this example, it turned reddish-brown). Food dehydrator, or oven and baking trays Blender or food processor Large pot and bowl, for the optional blanch and ice bath step Gloves – optional but recommended! Caution! It may go without saying, but be careful when working with hot peppers. Capsaicin, the neuropeptide within chilis that makes them spicy, is a corrosive irritant. I recommend wearing gloves during prep (and still be cautious with what you touch). I also suggest drying hot peppers in a well-ventilated room with the windows open. RELATED: Looking for more ways to preserve peppers? Don’t miss our delicious cowboy candy recipe, easy refrigerator pickled peppers, sweet-n-spicy jalapeño honey, or our popular fermented hot sauce recipe. INSTRUCTIONS 1) Prepare Chilis Inspect your chili peppers of choice, and avoid using any with soft spots, disease, or other signs of rotting. Wash the peppers, cut off the top stem portion, and then slice the chilis in half lengthwise.  Unless you’re a heat-loving heathen, I suggest to scoop out and discard the seeds and inner white membrane (the hottest part). It’s fine if a few seeds or a little membrane is left behind, but overall we try to remove most of them. 2) Blanch Peppers (optional) This step is totally optional, but offers some benefit! Much like blanching veggies before freezing them, quickly blanching chilis in hot water destroys certain enzymes – which in turn slows how the peppers degrade over time. Quickly heating the peppers also enhances their complexity of flavor. Therefore, blanching chilis helps maintain the best flavor, color, and texture of the dried chili powder. Heat a pot of water on the stovetop, full enough to completely submerge your prepped chilis. While it is heating, set up an ice-bath (a bowl full of ice water) also large enough to hold the chili peppers. Once the water reaches a rolling boil, put the chilis in the hot water, return to a boil, and blanch for one minute. Take note of the time or set a timer. Don’t overcook them! After one minute, either carefully strain away the hot water or scoop the chilis out with a slotted spoon to get them into the ice bath as quickly as possible to stop the cooking process. Use caution; the steam from the pot will be extra spicy! Once the chilis are completely cool, strain away the ice bath water. 2) Dehydrate Peppers  Now it’s time to dry the peppers until they’re 100% crisp and dry. It’s key to completely dry them to prevent your homemade chili powder from spoiling or clumping! See instructions to do so in either a food dehydrator or the oven below. I prefer to use a dehydrator over the oven since both methods take several hours, and we can put the dehydrator in a separate room (or the garage) with the door closed and windows open. It’s also much easier to fully, properly dry things in a dehydrator without the risk of burning, achieving maximum color and nutrient retention with little-to-no oversight required. Using a food dehydrator  Spread the blanched (or raw) chili peppers on food dehydrator trays in a single layer, not overlapping. Set the dehydrator to 125°F (or the designated “vegetable setting” on your dehydrator), and dry until they’re completely crisp. Depending on your dehydrator, you may want to rotate the trays every few hours to promote even drying. (I don’t find the need to do so in our Excalibur since the fan is in the back, but previously had to with an older dehydrator where the fan was in the top lid.) The peppers are finished drying when they snap and crunch when bent, and don’t have any flexibility or moisture left to them. The time it takes for the chilis to fully dry will vary depending on your machine, and the thickness or type of peppers used. Ours usually take around 14 to 18 hours. Drying chili peppers in the oven  Preheat your oven to 150 to 175°F. The lower the temperature the better to avoid burning the peppers. The goal is to dry them, not cook them! Lay the chili pepper slices out on a baking sheet. Use a slotted baking rack if you have one to increase airflow around the peppers and reduce the need to turn them. To promote quicker drying, it may be worthwhile to cut larger peppers into slightly smaller slices than when using a dehydrator – no more than 1 inch wide. You can also try turning the oven up to 200F, but keep a close eye on them so they don’t burn! Place the trays of peppers in the oven, and allow to dry until they’re completely crisp. The time can vary from 4 to 8 hours or more, depending on the size and thickness of the chili peppers. Flip them over every hour or two. 4) Grind Into Chili Powder To transform the dried chili peppers into powder, we grind them in a powerful Vitamix blender until the desired consistency is reached. You can also use a food processor, large coffee grinder, or similar appliance. If you dehydrated a fairly small batch of chili peppers, you may end up grinding them all at once. However, a pepper-loving gardener friend once told us that dried chilis stay most fresh and flavorful when stored whole, and ground into powder in small batches as needed. So if you dry a large amount of peppers like we do, consider grinding just a portion – such as enough to fill one spice jar at a time. Storage and Shelf Life Finally, transfer your ground chili powder (or whole dried chili peppers) in a glass container with an air-tight lid. We often use half-pint mason jars, though you can also save and reuse old spice jars! Homemade chili powder will stay good for over a year when properly dried and stored in a fairly cool, dry, dark location (e.g. a pantry or cupboard). Whole dried peppers will also last at least a year. If you live in a humid climate, you may want to tuck one of these sustainable food desiccant packets inside the jar to help keep them crisp. A jar of powder for now, two big jars of whole dried chilis to grind later for refills. Enjoy! Well friends, I hope you enjoy this easy homemade chili powder recipe as much as we do. If so, please do us a solid and leave a review below once you give it a try! We love sprinkling chili powder over sautéed vegetables or eggs, added to soups, salsa, guacamole, hummus, tacos, vegetarian chili, and more! You can also mix chili powder with other seasonings (think salt, garlic powder or onion powder) to create your own homemade custom spice blend. Don’t miss these related posts: Best Cowboy Candy Recipe (Candied Jalapeños) Canning or Refrigerator  How to Grow Peppers and Chilis: Seed to Harvest Preserving Garlic: How to Make Homemade Garlic Powder Quick & Easy Refrigerator Pickled Peppers Recipe How to Make Homemade Onion Powder (Dehydrator or Oven) How to Make Tomato Powder (Fresh Tomatoes or Skins) Print Easy Homemade Chili Powder (Oven or Dehydrator) Make easy homemade chili powder by drying peppers in the oven or food dehydrator. Use just one chili pepper variety or mix several (e.g. spicy and sweet) to create a more complex, balanced, flavorful chili powder. Prep Time 30 minutes minutesDrying Time 16 hours hours EquipmentFood Dehydrator, or OvenBlender, food processor, coffee grinder, or other appliance for grinding IngredientsChili peppers of choice Optional: sweet and mild peppers InstructionsUse caution when working with hot peppers! I recommend wearing gloves, and opening windows (or dehydrate them in a separate room/garage with the door close and windows open.Wash chili peppers of choice. Select peppers in good condition, free of disease or damage.Cut off the top stem portion, then cut the peppers in half lengthwise. Remove excess seeds and membranes from inside the peppers (unless you want it extra spicy). Optional blanching for maximum color/flavor retention: bring a pot of water to a rolling boil. Add prepped chili peppers, and blanch for one minute.Remove peppers from hot water and immediately into an ice bath (ice water in bowl) to stop the cooking process. Once they're fully cool, strain peppers from water. Spread blanched (or raw) peppers in a single layer on dehydrator trays, or on baking sheets for the oven. Do not overlap. In the oven, dry the peppers on 150-175F until they're 100% crisp and dry. This will take several hours. Flip and turn the peppers once every hour or so (or use a slotted oven rack to increase airflow). You can try turning up the oven to 200F, but keep an eye on them so they don't burn! In a food dehydrator: dry chili peppers on 125F for until they are completely dry and crisp with no moisture left. They should crunch, crumble, or snap when bent. Time will vary depending on peppers and dehydrator use, but should be done within 12-24 hours. (You may want to to rotate your dehydrator trays every few hours if the fan is in the lid or bottom.) Once fully dry, either store whole dried peppers in a jar with a tight-fitting lid until needed, or grind into chili powder for immediate use. Grind dry peppers into a powder using a blender, food processor, coffee grinder, or mortar and pestle. The flavor is best if chilis are ground in smaller batches, one spice jar worth at a time, and store extra dried chilis whole until a refill is needed. Store in a glass container with an air-tight lid in a moderately cool, dark, dry location. It will be good for over a year stored in the pantry. Did you enjoy this article? Want to hear more? Stay in touch! Sign up below to receive weekly updates on new posts from Homestead and Chill. The post Homemade Chili Powder Recipe (How to Dry Peppers in a Dehydrator or Oven) appeared first on Homestead and Chill.