Preserving: The Ball Blue Book of canning contains three recipes for by Recipe Cottage

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	The Ball Blue Book of canning contains three recipes for

		tomato ketchup. I highly recommend this book, especially if you have not done any canning before. Helen Witty's book, Fancy Pantry contains recipes for non-tomato ketchups. I have made the Cranberry Ketchup and Hot and Spicy Banana Ketchup many times over the years with great success. Tomato Catsup (using tomato puree) >from the Ball Blue Book 2 qts tomato puree 1 1/3 C vinegar 1/2 C sugar 2t whole allspice 2 sticks cinnamon 1t whole cloves 1 1/2 t paprika 1t dry mustard 1t salt 1/4t cayenne pepper Combine puree, vinegar and sugar in a large sauce pot. Tie whole spices in a cheesecloth bag. Add to tomato mixture; add remaining ingredients and cook slowly until as thick as desired, about 45 to 60 minutes. As mixture thickens, stir frequently to prevent sticking. Remove spice bag. Pour hot into hot jars, leaving 1/4 inch head space. Adjust caps. Process 15 minutes in boiling water bath. Yields about 2 pints. Tomato Catsup(using whole tomatoes) >from the Ball Blue Book 4 qts peeled, cored, chopped, red-ripe tomatoes (about 24 large) 1 C chopped onion 1/2 C chopped sweet red pepper 1 1/2 t celery seed 1 t whole allspice 1 t mustard seed 1 stick cinnamon 1 C sugar 1 T salt 1 1/2 C vinegar 1 T paprika Cook tomatoes, onions, and pepper until soft. Press through a food mill or sieve. Cook rapidly until thick (volume is reduced by half), about 1 hour. Tie whole spices in a cheesecloth bag; add with sugar and salt to tomato mixture. Cook gently about 25 minutes, stirring frequently. Add vinegar and paprika, cook until thick. As mixture thickens, stir frequently to prevent sticking. Remove spice bag. Pour hot into hot jars, leaving 1/4 inch head space. Adjust caps. Process 10 minutes in boiling water bath. Yields about 3 pints. Hot and Spicy Banana Ketchup >from Helen Witty's Fancy Pantry I have made this omitting the tomato paste for friends who have allergies, and it was quite successful. The flavor is sort of Carribean. It works quite well on burgers, with poultry and pork, and can even be part of a fruit salad dressing. 1 C raisins, dark or golden 3/4 C coarsely chopped onions 3-4 large cloves of garlic, peeled 2/3 C tomato paste 2 2/3 C white vinegar or cider vinegar 3 lbs (about 8 large) ripe, fragrant bananas 4-6 C water 1 C packed brown sugar 1T salt 1t ground hot red pepper 1/2 C light corn syrup 4t ground allspice 1 1/2t ground cinnamon 1 1/2t grated nutmeg 1 t fresh ground black pepper 1/2 t ground cloves 1/4-1/3 C dark Jamaican rum Combine the first four ingredients in a blender or food processor and puree until smooth, adding some of the vinegar, as necessary, to help the job along. Scrape the puree into a preserving pan. Peel the bananas, cut them into chunks, and puree them in turn, adding some vinegar to help. Add the puree to the mixture in the pan. Add the remaining vinegar, 4 C of the water, the brown sugar, salt, and hot red pepper. Bring the mixture to a boil over medium-high heat, stirring frequently. Lower the heat to medium low and cook uncovered 1 1/4 hours, stirring often. If there is a threat of sticking, add some more water, up to 2 C. Add the remaining ingredients, except the rum. Continue to cook, stirring frequently, for 15 minutes longer, or until it is thick enough to coat a metal spoon. To test the consistency further, spoon a little ketchup onto a cold saucer, and let it cool; if no liquid emerges around the dollop,, the ketchup has thickened enough. Puree the ketchup again in a blender or food processor, until it is satin smooth, or force it through a sieve. Rinse out the preserving pan and return the ketchup to it. Taste and correct seasoning, bearing in mind that the aromatic spices will become more intense with time. Bring the ketchup to a boil again over medium heat, stirring constantly. Add the rum. Remove from heat. Ladle the hot ketchup into hot jars, leaving a 1/4 inch headspace. Adjust lids and process 20 minutes in a boiling water bath for pints, 15 minutes for half pints. Theketchup will be ready to serve after 2 weeks, but it will continue to improve in the jar for a month or so. Yields about 7 cups. Cranberry Ketchup >from Helen Witty's Fancy Pantry This is less sweet than tomato ketchup, but can substitute for it in any role. The cranberry flavor makes it the best condiment ever for a turkey sandwich, but it also makes a lovely blushing pink dressing for chicken salad. 1 1/2 C chopped onions 4 C water zest of an orange 8 C cranberries, fresh or frozen 1 C cider vinegar 1 C packed brown sugar, or more if needed 1 C light corn syrup 1 1/2t salt 1 1/2t cinnamon 1 1/2t ground allspice 1 t ground ginger 1/4 t ground cloves Combine onion, water and orange zest in a preserving pan. Bring to a boil and simmer, covered until the onion pieces are translucent, about 10 minutes. Add the cranberries and bring the mixture to a boil; partially cover the pan and cook, stirring occasionally, until the berries are soft, about 10 minutes. Puree the mixture and return it to the rinsed out pan. Add the remaining ingredients. Bring the ketchup to a boil over medium high heat and boil, stirring constantly, until it is thick, about 3-5 minutes. If the ketchup becomes too thick, thin it with a little extra vinegar and water. Taste the ketchup and add a little more sugar and/or salt if desired. Reheat the ketchup to boiling and ladle it into hot jars, leaving a 1/4 inch of headspace. Adjust lids and process 15 minutes in a boiling waterbath. The ketchup will be ready to serve in a few days, but will continue to mellow for a few weeks.