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Tomato Ketchup

From: ak163@yfn.ysu.edu (Sharon Flora)
Date: 18 Sep 1993 01:57:41 GMT


4 qts peeled, cored, chopped, red-ripe tomatoes (about 24 large)
1 c. chopped onions
1/2 c. chopped sweet red peppers (about 1 medium)
1 c. sugar
1 T. salt
1 T. paprika
1 1/2 t. celery seed
1 t. whole allspice
1 t. mustard seed
1 stick cinnamon
1 1/2 c. vinegar

Cooktomatoes, onions and pepper until soft.
Press through a food mill or sieve.
Cook rapidly until thick (volume is reduced about 1/2), about 1 hr.
Tie whole spices in a cheesecloth bag; add with sugar and salt to
    tomatoe mixture.
Cook gently about 25 minutes, stirring frequently.
Add vinegar and paprika, cook until thick.
As mixture thickens, stir frequently to prevent sticking.
Pour hot into hot jars, leaving 1/4-inch head space.
Adjust caps.
Process 10 minutes in boiling water bath.
Yield:  about 3 pints

Ball Book-The Guide to Home Canning & Freezing (Copyright-1987)