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LOCATION: Recipes >> Preserving >> Tomato Ketchup from scratch

Print this Recipe    Tomato Ketchup from scratch

3 cups coarsely chopped onion
3 garlic cloves minced
3 lbs ripe tomatoes, chopped
1 medium red pepper coarsely chopped
1/3 cup white vinegar
1/2 cup dark corn syrup
1/4 tsp ground cloves
1/4 tsp ground allspice
1 tsp mustard seeds
1/2 tsp ground celery seeds
1 T salt
2 tsp ground black pepper
1/4 tsp cinnamon

Combine all ingredients and bring to a boil, reduce heat and simmer,
stirring occasionally, for 1 hour. Pass the mixture through a food
mill into a large bowl, then return to the pot.

Bring the mixture back to a boil and reduce to simmer and cook
until very thick, stirring occasionally, about 45- 60 mins. Allow
ketchup to cool. Seal in sterilized, hot jars and process for 5
minutes in pressure canner or 30 minutes in Boiling water bath.

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