Recipe by NoSpringChicken
Hang on to this recipe for the summer abundance of tomatoes from the gardens of all of those cooks who love to garden! I'm putting the recipe on Zaar just as it appears in the Farm Journal Freezing and Canning cookbook from 1973. However, I did cut the recipe in half for us; poured the resulting delicious ketchup into a covered, plastic container that I kept in the refrigerator. It lasted just fine for almost three months....then it was all gone!
Top Review by threeovens
Absolutely delicious. Okay, so maybe I didn't exactly follow directions. I used 1 28 oz can tomato puree, 1 onion, 1 red bell pepper (both of which I chopped), 1/2 cup cider vinegar, 1/2 cup sugar, dash of salt, dry mustard, allspice, ground cloves, ground cinnamon. I cooked it about 2 hours, then used an immersion blender. Wonderful.
- 48 ripe tomatoes, medium size (about 8 lbs.)
- 2 sweet red peppers, medium size
- 2 green bell peppers, medium size
- 4 onions, medium size
- 3 cups vinegar (I used cider vinegar)
- 3 cups sugar
- 2 teaspoons salt
- 3 teaspoons dry mustard
- 1⁄2 teaspoon red pepper (I used cayenne, although there is a slight difference)
- 1 1⁄2 teaspoons ground allspice
- 1 1⁄2 teaspoons ground cloves
- 1 1⁄2 teaspoons ground cinnamon
Directions See How It's Made
- Quarter tomatoes; remove stem ends.
- Add peppers, seeded and cut into chunks, and onions, peeled and quartered.
- Put vegetables into blender, filling 3/4 full.
- Blend at high speed for about 10 seconds; or until vegetables are pureed.
- Repeat as necessary; pour all into a large kettle.
- Add rest of ingredients; stir to blend thoroughly.
- Bring to boil over medium heat; lower heat and simmer, uncovered until volume is reduced by half.
- (My half recipe took about an hour ro reduce.) Pour into hot jars.
- Adjust lids.
- Process in boiling water bath for 10 minutes at 212 degrees.
- Remove jars and complete seals.