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Blender Ketchup
(Use an electric blender to eliminate the need for pressing or sieving).
24 lbs Ripe Tomatoes
2 lbs Onions
1 lb Sweet Red Peppers
1 lb Sweet Green Peppers
9 c. Vinegar (5% Acidity)
9 c. Sugar
1/4 c. Canning or Pickling Salt
3 tbsp Dry Mustard
1-1/2 tbsp Ground Red Pepper
1-1/2 tsp Whole Allspice
1-1/2 tbsp Whole Cloves
3 Sticks Cinnamon
Yield: About 9 pints
Procedure: Wash tomatoes and dip in boiling water for 30 to 60 seconds
or until skins split. Then dip in cold water, slip off skins, core, and quarter.
Remove seeds from peppers and slice into strips. Peel and quarter onions.
Blend tomatoes, peppers, and onions at high speed for 5 seconds in elec-
tric blender. Pour into a 3 to 4-gallon stock pot or large kettle and heat.
Boil gently for 60 minutes, stirring frequently. Add vinegar, sugar, salt, and
a spice bag containing dry mustard, red pepper, and other spices. Continue
boiling and stirring until volume is reduced by one-half and ketchup
rounds up on a spoon with no separation of liquid and solids. Remove
spice bag and fill hot jars, leaving 1/8-inch headspace. Remove air bubbles
and adjust head-space if needed. Wipe rims of jars with a dampened clean
paper towel. Adjust lids and process.
Processing Times:
Altitude
0-1,000 ft.
1,001-6,000 ft.
Above 6,000ft.
*p. 3-18 in USDA's Complete Guide to Home Canning
14
Pints
15 min
20 min
25 min
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