Country Western Ketchup

Recipe Ingredients

24 lbs	10896g / 384oz	Ripe tomatoes
5		Chile peppers - seeded, sliced
1/4 cup	59ml	Salt
2 2/3 cups	631ml	Vinegar, 5% acidity
1 1/4 cups	247g / 8.7oz	Sugar
1/2 teaspoon	2.5ml	Ground red cayenne pepper
4 teaspoons	20ml	Paprika
4 teaspoons	20ml	Whole allspice
4 teaspoons	20ml	Dry mustard
1 tablespoon	15ml	Whole peppercorns
1 teaspoon	5ml	Mustard seeds
1 tablespoon	15ml	Bay leaves

Recipe Instructions

Wash tomatoes. Dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water. Slip off skins and remove cores.

Quarter tomatoes into a 4-gallon stock pot or a large kettle. Add chile peppers. Bring to boil and simmer 20 minutes, uncovered. Combine spices in a spice bag and add to vinegar in a 2-quart saucepan. Bring to boil. Turn off heat and let stand until tomato mixture has been cooked 20 minutes. Then, remove spice bag and combine vinegar and tomato mixture. Boil about 30 minutes.

Put boiled mixture through a food mill or sieve. Return to pot. Add sugar and salt, boil gently, and stir frequently until volume is reduced by one-half or until mixture rounds up on spoon without separation.

Fill hot pint jars, leaving 1/8-inch headspace. Adjust lids and process in a boiling water canner for 15 minutes.

This recipe yields 6 to 7 pints.

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

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