Blender Ketchup

Title:
Blender Ketchup

Yield:
9 Pints

Categories:
Canning,
Condiments




Ingredients:





    24 lb Ripe tomatoes


     2 lb Onions


     1 lb Sweet red peppers


     1 lb Sweet green peppers


     9 c  Vinegar (5 percent)


     9 c  Sugar


   1/4 c  Canning or pickling salt


     3 tb Dry mustard


 1 1/2 tb Ground red pepper


 1 1/2 ts Whole allspice


 1 1/2 tb Whole cloves


     3    Cinnamon sticks






 Use an electric blender and eliminate the need for pressing or sieving.


 


 Yield: About 9 pints


 


 Procedure: 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 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 follow


 process times for regular ketchup according to the recommendations in Table


 1.


 


 Table 1. Recommended process time for Blender Ketchup in a boiling-water


 canner.


 


 Style of Pack: Hot.  Jar Size: Pints. Process Time at Altitudes of 0 -


 1,000 ft: 15 min.


                        1,001 - 6,000 ft: 20 min.


                          Above 6,000 ft: 25 min.


 


 ======================================================= === * USDA


 Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format


 courtesy of Karen Mintzias


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini