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LOCATION: Recipes >> Preserving >> Tomato Ketchup 04

Print this Recipe    Tomato Ketchup 04

TOMATO CATSUP (using whole tomatoes)

4 qts peeled, cored, chopped, red-ripe tomatoes (about 24 large)
1 c. chopped onions
1/2 c. chopped sweet red peppers (about 1 medium)
1 c. sugar
1 T. salt
1 T. paprika
1 1/2 t. celery seed
1 t. whole allspice
1 t. mustard seed
1 stick cinnamon
1 1/2 c. vinegar

Cooktomatoes, onions and pepper until soft. Press through a food
mill or sieve.

Cook rapidly until thick (volume is reduced about 1/2), about 1
hr. 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. Pour hot into hot jars, leaving 1/4-inch head
space. Adjust caps.

Process 10 minutes in boiling water bath. Yield: about 3 pints

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