Tomato Ketchup
Source of Recipe
In The Kitchen with Lianne
List of Ingredients
(about 6 or 7 pint jars)
24 pounds ripe tomatoes
3 cups chopped onions
3/4 teaspoon ground red pepper (cayenne)
4 teaspoons whole cloves
2 sticks cinnamon, crushed
1 1/2 teaspoons whole allspice
3 tablespoons celery seeds
3 cups cider vinegar
1 1/2cups sugar
1/4 cup salt
Recipe
Hot Pack: 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 into 4-gallon pot. Add onions and red
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. Cover, turn off heat and let stand for 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 and 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.
Process half-pints in a boiling water bath for 15 minutes.
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