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Blender Ketchup

Ingredients
  Ripe tomatoes 8 Pound (About 32, 2 1/2 Inch Size)
  Sweet red peppers 2 Medium
  Green pepper 1 Medium
  Onions 4 , peeled and quartered (Each 2 Inch Diameter)
  5% cider vinegar 3 Cup (48 tbs)
  Sugar 3 Cup (48 tbs)
  Canning salt/Pickling salt 3 Tablespoon
  Dry mustard 3 Teaspoon
  Ground red cayenne pepper 1⁄2 Teaspoon
  Whole allspice 1⁄2 Teaspoon
  Whole cloves 1 1⁄2 Teaspoon
  Cinnamon stick 1
Directions

1. In a large pot of boiling water, dip tomatoes for 30 seconds until the skin is loose.
2. Transfer tomatoes to cold water for cooling.
3. Remove skin from tomatoes and core; cut into quarters.
4. Deseed peppers, remove membrane and cut into strips.
5. Into a blender jar, put together tomatoes, pepper and onion; process at high speed for 4 seconds.

MAKING
6. In a 5 quart kettle, cook tomato mixture for 5 minutes with constant stirring.
7. Stir in vinegar, sugar, salt, dry mustard, red pepper.
8. in a cheesecloth bag, put together spices and add to the tomatoes in the kettle.
9. Cook on medium heat for about 2 hours until mixture is reduced to half and rounds up on a spoon and there is no separation of sauce and liquids.
10. Remove and discard spice bag.

FINALISING
11. Into 4 hot pint jars, spoon mixture leaving 1/8 inch empty on top of the jar.
12. Using a clean and dry kitchen towel, wipe the rim of jar and adjust lid.
13. Into a canner of boiling water, place the jars and process for about 15 minutes; start noting processing time after water in the canner returns to boiling.
14. Remove jars and place over a clean towel.
15. Let the jars cool down and seal completely until they are self-sealing type.

SERVING
16. Serve Blender Ketchup with sandwiches or potato wedges.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Canning
Dish: 
Sauce
Restriction: 
Vegetarian
Ingredient: 
Tomato
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
140 Minutes
Ready In: 
0 Minutes
Servings: 
166

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