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24 pounds ripe tomatoes
2 pounds onions
1 pound sweet red peppers
1 pound sweet green peppers
9 cups vinegar, 5% acidity
9 cups sugar
1/4 cup canning or pickling salt
3 tablespoons dry mustard
1 1/2 tablespoons ground red pepper
1 1/2 teaspoons whole allspice
1 1/2 tablespoons whole cloves
3 cinnamon sticks
Use an electric blender and eliminate need for pressing or sieving.
Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Then dip in cold water, slip off skins, core, and quarter.
Remove seeds from peppers and slice into strips. Peel and quarter onions. Blend tomatoes, peppers, and onions at high speed for 5 seconds in electric blender. Pour into a 3- to 4-gallon stock pot or large kettle and heat. Boil gently 60 minutes, stirring frequently.
Add vinegar, sugar, salt, and a spice bag containing dry mustard, red pepper, and other the spices. Continue boiling and stirring until volume is reduced one-half and ketchup rounds up on a spoon with no separation of liquid and solids. Remove spice bag and fill jars, leaving 1/8-inch headspace. Adjust lids and process in a boiling-water canner for 15 minutes.
This recipe yields about 9 pints.
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