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LOCATION: Recipes >> Preserving >> Tomato Ketchup 02

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Tomato Catsup

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.

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