Blender Ketchup

Fix.and.Freeze.Foods's picture

Nov. 14, 2011


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


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.


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.


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.


16. Serve Blender Ketchup with sandwiches or potato wedges.

Recipe Summary

Difficulty Level: Easy
Cook Time: 140 Minutes
Ready In: 140 Minutes
Servings: 166

Nutrition Facts

Serving size

Calories 21Calories from Fat

 % Daily Value*

Total Fat %

Saturated Fat %

Trans Fat 0 g


Sodium 106 mg4.42%

Total Carbohydrates 5 g1.7%

Dietary Fiber %

Sugars 4 g

Protein %

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet