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Title: Blender Ketchup
Categories: Canning Condiment
Yield: 9 Pints
| 24 | lb | Ripe tomatoes |
| 2 | lb | Onions |
| 1 | lb | Sweet red peppers |
| 1 | lb | Sweet green peppers |
| 9 | c | Vinegar (5 percent) |
| 9 | c | Sugar |
| 1/4 | c | Canning or pickling salt |
| 3 | tb | Dry mustard |
| 1 1/2 | tb | Ground red pepper |
| 1 1/2 | ts | Whole allspice |
| 1 1/2 | tb | Whole cloves |
| 3 | Cinnamon sticks |
Use an electric blender and eliminate the need for pressing or sieving.
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 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 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 follow process times for regular ketchup according to the recommendations in Table 1.
Table 1. Recommended process time for Blender Ketchup in a boiling-water canner.
Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 15 min. 1,001 - 6,000 ft: 20 min. Above 6,000 ft: 25 min.
======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias
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