Title: Country Western Ketchup
Categories: Condiments, Canning
Yield: 1 recipe
24 lb Ripe tomatoes
5 Chile peppers
-- sliced and seeded
1/4 c Salt
2 2/3 c Vinegar (5 percent)
1 1/4 c Sugar
1/2 ts Ground red pepper (cayenne)
4 ts Paprika
4 ts Whole allspice
4 ts Dry mustard
1 tb Whole peppercorns
1 ts Mustard seeds
1 tb Bay leaves
Yield: 6 to 7 pints
Procedure: 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. Turn off heat and let stand until tomato mixture has been cooked
20 minutes. Then, remove spice bag and combine vinegar and tomato
mixture. Boil about 30 minutes. Put boiled mixture through a food mill
or sieve. Return to pot. Add sugar and salt, boil gently, and stir
frequently until volume is reduced by one-half or until mixture rounds
up on spoon without separation. Fill pint jars, leaving 1/8-inch
headspace. Adjust lids and process according to the recommendations in
Table 1.
Table 1. Recommended process time for Country Western 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.
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* USDA Agriculture Information Bulletin No. 539 (rev. 1994)
* Meal-Master format courtesy of Karen Mintzias
