Monday, August 17, 2009

We love homemade Ketchup

Everyone asks me for my ketchup recipe, but I can't take the credit.
Here's the recipe below.
Good old Ball blue book recipe.

Tomato ketchup (Ball Blue Book of Preserving)

(yield: about 3 pints)

4 quarts chopped, peeled, cored tomatoes (about 24 large)
1 cup chopped onion (about 1 medium)
½ cup chopped sweet red pepper (about ½ medium)
1 ½ teaspoons celery seed
1 teaspoon whole allspice
1 teaspoon mustard seed
1 stick cinnamon
1 cup sugar
1 tablespoon salt
1 tablespoon paprika
1 ½ cups vinegar

Combine tomatoes, onion, and pepper in a large saucepot. Cook until tomatoes are tender. Purée using a food processor or food mill. Cook purée rapidly until thick and reduced by one-half. Tie whole spices in a spice bag. Add spice bag, sugar, salt and paprika to tomato mixture. Simmer 25 minutes, stirring frequently to prevent sticking. Remove spice bag. Ladle hot ketchup into hot jars, leaving ¼-inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.

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