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Ketchup, Blender

Source of Recipe

Unknown


List of Ingredients

* 8 pounds tomato, dead-ripe
* 2 red bell pepper, seeded and chopped
* 2 green bell pepper, seeded and chopped
* 4 large onions, chopped
* 3 cups cider vinegar
* 3 C sugar (brown if desired)
* 2 garlic cloves, crushed
* 1 teaspoon peppercorns
* 1 1/2 teaspoon whole allspice
* 1 1/2 teaspoon whole cloves
* 1 1/2 teaspoons cinnamon
* 1 teaspoon celery seed
* 1 tablespoon dry mustard
* 1/4 teaspoon cayenne
* 1/2 tsp hot red pepper (opt)
* 3 tablespoons salt



Recipe

Cut tomatoes in quarters and puree them in blender along with bell pepper and onion, in batches. Pour into a large stainless steel or enameled kettle. Cook and stir occasionally over low heat until it is reduced by about a third and is considerably thicker.

Meanwhile put garlic, peppercorns, allspice, cloves, cinnamon, and celery seed into the vinegar in a small pot and simmer covered for 1/2 hour to steep spices in the vinegar. Pour about half the spiced vinegar through a tea strainer into the thickened tomato mixture. Stir. Also add sugar, mustard, cayenne, and salt at this point.

You may notice that it looks slightly curdled. Not to worry. Hit it a lick in the food processor. Smooths right out. Pour into sterile jars leaving 1/8" of head space. Process in a boiling water bath 15 minutes.

You can also put the pot in the oven and cook at 325 degrees F. until volume is reduced by half. Less stirring this way.