Blender Ketchup

Recipe Ingredients

24 lbs	10896g / 384oz	Ripe tomatoes
2 lbs	908g / 32oz	Onions
1 lb	454g / 16oz	Sweet red peppers
1 lb	454g / 16oz	Sweet green peppers
9 cups	2133ml	Vinegar, 5% acidity
9 cups	1782g / 62oz	Sugar
1/4 cup	59ml	Canning or pickling salt
3 tablespoons	45ml	Dry mustard
1 1/2 tablespoons	22ml	Ground red pepper
1 1/2 teaspoons	7.5ml	Whole allspice
1 1/2 tablespoons	22ml	Whole cloves
3		Cinnamon sticks

Recipe Instructions

Use an electric blender and eliminate need for pressing or sieving.

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 electric blender. Pour into a 3- to 4-gallon stock pot or large kettle and heat. Boil gently 60 minutes, stirring frequently.

Add vinegar, sugar, salt, and a spice bag containing dry mustard, red pepper, and other the spices. Continue boiling and stirring until volume is reduced one-half and ketchup rounds up on a spoon with no separation of liquid and solids. Remove spice bag and fill jars, leaving 1/8-inch headspace. Adjust lids and process in a boiling-water canner for 15 minutes.

This recipe yields about 9 pints.

Source:
Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/

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