Country Western Ketchup
Source of Recipe
In The Kitchen with Lianne
List of Ingredients
(about 6 or 7 pint jars)
24 pounds ripe tomatoes
5 chili peppers
1/2 teaspoon ground red pepper (cayenne)
4 teaspoons paprika
4 teaspoons whole allspice
4 teaspoons dry mustard
1 tablespoon whole peppercorns
1 teaspoon mustard seeds
1 tablespoon bay leaves
2 2/3 cups vinegar
1 1/2cups sugar
1/4 cup salt
Recipe
Hot Pack: Remove skins, seed and chop peppers. Wash tomatoes. Dip in
boiling water for 30 to 60 seconds or until skins split. Then dip in
cold water, slip off skins and remove cores. Quarter tomatoes. Place
in 4-gallon pot. Add peppers. Bring to boil and simmer 20 minutes,
uncovered. Combine spices in a spice bag. Place spices and vinegar in
a 2-quart saucepan. Bring to boil. Turn off heat and let stand.
When tomato mixture has cooked 20 minutes, remove spice bag from the
vinegar and add the vinegar to the tomato mixture. Boil about 30
minutes. Press boiled mixture through a food mill or sieve. Return to
pot. Add sugar and salt. Boil gently, stirring frequently, until
volume is reduced by one-half or until mixture rounds up on spoon
without separation. Pour into hot pint jars, leaving 1/8-inch
headspace. Wipe jar rims. Adjust lids and process pints for 15
minutes in a boiling water bath.
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