Blender Ketchup
Ingredients
- 24 pounds tomatoes-peeled and quartered
- 2 pounds onions quartered
- 1 lb. red bell peppers cut into strips
- 1 pound green bell peppers cut into strips
- 9 cups cider vinegar
- 9 cups sugar
- 1/4 cup salt [kosher]
- 3 Tbsp. dry mustard
- 1 1/2 Tbsp paprika
- 1 1/2 Tbsp allspice
- 1 1/2 Tbsp cloves
- 1 1/2 Tbsp. cinnamon
Instructions
9 pint jars. Process tomatoes, onions and peppers in batches in blender till smooth. Place in non-reactive pan. Stir together well, and bring to a boil, stirring often over medium heat. Boil gently stirring often and thoroughly for 1 hour. Stir in vinegar, sugar and salt. Tie spices in a moist square of cloth and add to the tomato mixture. Continue boiling gently and stirring until mixture is reduced y half and mounds up on a spoon with no separation of liquid and solids. Remove and discard the spice bag. Can while hot, let cool, then cover and refrigerate for one month.
