LOCATION: Recipes >> Preserving >> Tomato Ketchup 18
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Tomato Ketchup 18
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Homemade Ketchup
Yield about 6 pints.
4 quarts cooked tomatoes (about five 16 ounce cans)
2 cups chopped green peppers (about 2)
1 cup chopped red onion (about 1 small one)
1 cup cider vinegar
1/4 cup white sugar
1/4 cup brown sugar
2 teaspoons whole allspice, crushed
1 1/2 teaspoons paprika
1 teaspoon powdered mustard
1 teaspoon ground cloves
1 teaspoon celery seeds
1/2 teaspoon ground cinnamon
1/2 teaspoon pepper blend (black, white, and cayenne)
Combine the tomatoes, green peppers, and onion in a pot and cook
uncovered for 30 minutes over medium heat. Then pour the partially
cooked mixture into a food processor or blender and blend until
smooth. Return the mixture to the pot, cover, and cook over a low
heat for 30 minutes. Add the remaining ingredients and cook for
an additional 30 minutes. Pour the ketchup into clean glass jars
and store in the refrigerator.
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