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Homemade ketchup sounds easy to make after reading through these recipes.  Make sure when using these old recipes that you are using proper canning techniques if you plan to bottle and save anything.  These homemade ketchup recipes are not quickly made since they are taking raw ingredients and cooking them into homemade ketchup, so keep that in mind.

Miss Osoke’s Tomato Catsup Recipe

Tomatoes, one gallon; four tablespoonfuls salt, three tablespoons black pepper, three tablespoons mustard, one-half tablespoon each of cinnamon, cloves and nutmeg; one teaspoon red pepper, one quart vinegar.  Wipe, slice and boil tomatoes to a pulp, strain through a sieve and simmer until quite thick, then mix all the ingredients and add to tomato juice; boil well, cool slightly, and bottle; time consumed in boiling down, about two hours; after spices are added, about half hour; will keep without air-tight sealing, a good cork being sufficient; less pepper can be used if a very mild catsup is preferred.

Miss Estha Osoke, 300 Augusta Street.  Source: San Francisco Chronicle – 14 Sep 1919

Mrs. Holcomb’s Tomato Catsup Recipe

1 gallon tomatoes, 1 tablespoonful mustard seed, small stick cinnamon, 1 teaspoonful cayenne, 1/2 tablespoonful of whole cloves, 1 tablespoonful whole allspice.  Stew and strain the tomatoes then cook again till thick.  When about half thick enough add spices tied loosely in a thin muslin bag; also 1 tablespoonful of sugar, 1 cup strong vinegar and salt to taste.  If onions are liked, the should be put in while stewing.  This will not be discolored by spices, but as bright as stewed tomatoes.  If liked more highly colored, like the prepared catsups, a little fruit red and and mandarin yellow fruit paste may be used.

Mrs. Mildred Holcomb.  Source: San Francisco Chronicle – 30 Mar 1919

Mrs. De Graf’s Tomato Catsup Recipe

One quart can tomatoes, one tablespoon salt, one onion grated, two tablespoons sugar, one-half teaspoon pepper, one-half teaspoon each cinnamon, cloves and nutmeg, two-thirds cup vinegar.

Combine and cook slowly until thick.  Put through a sieve, reheat and bottle.  If liked a clove of garlic may be added to the catsup.

Mrs. Belle De Graf.  Source: San Francisco Chronicle – 31 Aug 1919

Mrs. Crossley’s Catsup for Cold Meats

Catsup for cold meats: Strain one can of puree of tomatoes through sieve; add 1/2 teaspoon of ginger, 1/4 teaspoon of allspice, 1 teaspoonful of salt and 1 teaspoonful of pepper.  Cook 2 hours.  Ready for use.

Mrs. Walter Crossley.  Source: 31 Aug 1919