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Response to jwirr (Original post)

Mon Dec 19, 2011, 01:09 AM

3. I scroogled it for you:

Homemade Ketchup

From a poster's Ball Blue Book:

4 quarts chopped, peeled, cored tomatoes (about 24 large)
1 cup chopped onion (about 1 medium)
1/2 cup chopped sweet red pepper (about 1/2 medium)
1 1/2 teaspoons celery seed
1 teaspoon whole allspice
1 teaspoon mustard seed
1 stick cinnamon
1 cup sugar
1 tablespoon salt
1 tablespoon paprika
1 1/2 cups vinegar

Combine tomatoes, onion, and pepper in a large saucepot. Cook until tomatoes are tender. Puree using a food processor or food mill. Cook puree rapidly until thick and reduced by one half. Tie whole spices in a spice bag. Add spice bag, sugar, salt and parika to tomato mixture. Simmer 25 minutes, stirring frequently. Add vinegar; simmer until thick. As mixture thickens, stir frequently to prevent sticking. Remove spice bag. Ladle ketchup into hot hars, leaving 1/4 inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.

Yield: about 3 pints

More information at the link:


Some posters recommended making ketchup in a crockpot to prevent scorching. But the recipe I put there for you is for someone who is processing a lot from their garden. Good luck with the garden and preserving your food.

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Arrow 6 replies Author Time Post
jwirr Dec 2011 OP
OswegoAtheist Dec 2011 #1
beac Dec 2011 #2
LineNew Reply I scroogled it for you:
freshwest Dec 2011 #3
OswegoAtheist Dec 2011 #4
jwirr Dec 2011 #6
jwirr Dec 2011 #5
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