Blender Ketchup Recipe
Yield: 9 PintsRecipe by luhu.jp
Ingredients:
24 lbs: Ripe tomatoes,
2 lbs: Onions,
1 lbs: Sweet red peppers,
1 lbs: Sweet green peppers,
9 cup: Vinegar, 5 percent
9 cup: Sugar,
1/4 cup: Canning or pickling salt,
3 tbsp: Dry mustard,
1 1/2 tbsp: Ground red pepper,
1 1/2 tsp: Whole allspice,
1 1/2 tbsp: Whole cloves,
3: Cinnamon sticks,
Directions:
Use an electric blender and eliminate the need for pressing or
sieving.
Yield: About 9 pints
Procedure: Wash tomatoes and dip in boiling water for 30 to 60
seconds or until skins split. Then dip in cold water, slip off skins,
core, and quarter. Remove seeds from peppers and slice into strips.
Peel and quarter onions. Blend tomatoes, peppers, and onions at high
speed for 5 seconds in electric blender. Pour into a 3- to 4-gallon
stock pot or large kettle and heat. Boil gently 60 minutes, stirring
frequently. Add vinegar, sugar, salt, and a spice bag containing dry
mustard, red pepper, and other spices. Continue boiling and stirring
until volume is reduced one-half and ketchup rounds up on a spoon
with no separation of liquid and solids. Remove spice bag and fill
jars, leaving 1/8-inch headspace. Adjust lids and follow process
times for regular ketchup according to the recommendations in Table 1.
Table 1. Recommended process time for Blender Ketchup in a
boiling-water canner.
Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 -
1,000 ft: 15 min.
1,001 - 6,000 ft: 20 min.
Above 6,000 ft: 25 min.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
Source from luhu.jp
sieving.
Yield: About 9 pints
Procedure: Wash tomatoes and dip in boiling water for 30 to 60
seconds or until skins split. Then dip in cold water, slip off skins,
core, and quarter. Remove seeds from peppers and slice into strips.
Peel and quarter onions. Blend tomatoes, peppers, and onions at high
speed for 5 seconds in electric blender. Pour into a 3- to 4-gallon
stock pot or large kettle and heat. Boil gently 60 minutes, stirring
frequently. Add vinegar, sugar, salt, and a spice bag containing dry
mustard, red pepper, and other spices. Continue boiling and stirring
until volume is reduced one-half and ketchup rounds up on a spoon
with no separation of liquid and solids. Remove spice bag and fill
jars, leaving 1/8-inch headspace. Adjust lids and follow process
times for regular ketchup according to the recommendations in Table 1.
Table 1. Recommended process time for Blender Ketchup in a
boiling-water canner.
Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 -
1,000 ft: 15 min.
1,001 - 6,000 ft: 20 min.
Above 6,000 ft: 25 min.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
Source from luhu.jp