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LOCATION: Recipes >> Preserving >> Tomato Ketchup 15

Print this Recipe    Tomato Ketchup 15

Tomato Ketchup
6 to 7 pints

24 pounds ripe tomatoes
2 Tbsp olive oil
2 cups onions chopped very fine or pureed in a food processor
1 head garlic (pressed)
1 tsp cayenne pepper

3 cups cider vinegar
4 tsp whole cloves
3 sticks cinnamon broken up OR 3 tsp powdered cinnamon
2 tsp allspice
3 Tbsp celery seed
1 Tbsp whole peppers

1-1/2 cups sugar
1/4 cup salt

Peel and quarter the tomatoes or pass them through a tomato food-mill.

In a large non-reactive kettle start frying the onions in the olive
oil. After a minute or 2 add the tomatoes and cayenne pepper. Simmer
for 20-30 minutes. While the tomatoes are simmering - put the
spices in a bag.

In another non-reactive pot boil the vinegar with the spices in
it. Once it has boiled for a minute you can turn off the heat. When
the tomatoes are ready remove the spices and add the vinegar to
the tomato mixture. Bring back to a boil and simmer for another 30
minutes. Let it cool for a bit and puree the mixture thoroughly
in a food processor or blender.

Pour the mixture into a wide oven-proof non-reactive pan or pot
and put it in the oven at 300F. Let it reduce in the oven by about
50% - check every 20-30 minutes. This may take up to 2 hours, but
is easier than the alternative of stirring it on the stove top for
30 minutes. When it is done it should mound up on a spoon without
separating. You will probably need to remove a thin skin the will
have formed on the top of the ketchup.

This can be canned in pint jars with processing in a boiling water
bath 15 minutes.

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