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LOCATION: Recipes >> Preserving >> Tomato Ketchup 17

Print this Recipe    Tomato Ketchup 17

Blender Ketchup
9 pint jars

24 lbs tomatoes-peeled and quartered
2 lbs onions quartered
1 lb. red bell peppers cut into strips
1 lb green bell peppers cut into strips
9 cups cider vinegar
9 cups sugar
1/4 cup salt [kosher]
3 Tbsp. dry mustard
1 1/2 Tbsp paprika
1 1/2 Tbsp allspice
1 1/2 Tbsp cloves
1 1/2 Tbsp. cinnamon

Process tomatoes, onions and peppers in batches in blender till
smooth. Place in non-reactive pan. Stir together well, and bring
to a boil, stirring often over medium heat. Boil gently stirring
often and thoroughly for 1 hour. Stir in vinegar, sugar and salt.
Tie spices in a moist square of cloth and add to the tomato mixture.
Continue boiling gently and stirring until mixture is reduced y
half and mounds up on a spoon with no separation of liquid and
solids. Remove and discard the spice bag. Can while hot, let cool,
then cover and refrigerate for one month.

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