|Recipe Title: Tomato Ketchup|
Contributed by: TwinLakesChef
List of Ingredients
24 lbs ripe tomatoes
3 cups chopped onions
3/4 tsp ground red pepper (cayenne)
3 cups cider vinegar (5 percent)
4 tsp whole cloves
3 sticks cinnamon, crushed
1-1/2 tsp whole allspice
3 tbsp celery seeds
1-1/2 cups sugar
1/4 cup salt
Wash tomatoes. Dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water. Slip off skins and remove cores. Quarter tomatoes into 4-gallon stock pot or a large kettle.
Add onions and red pepper. Bring to boil and simmer 20 minutes, uncovered.
Combine spices in a spice bag and add to vinegar in a 2-quart saucepan. Bring to boil. Cover, turn off heat and hold tomato mixture for 20 minutes.
Remove spice bag and combine vinegar and tomato mixture. Boil about 30 minutes.
Put boiled mixture through a food mill.
Return to pot. Add sugar and salt, boil gently, and stir frequently until volume is reduced by one-half or until mixture thickens.
Fill pint jars, leaving 1/8" headspace. Adjust lids and process according to standard acceptable procedures for canning tomatoes.
Number of Servings: Yield: 6 pints
General Cooking/Prep Method
Canning-Hot Water Bath
Extra Features of Recipe