24 lb Ripe tomatoes
3 c Chopped onions
3/4 ts Ground red pepper (cayenne)
3 c Cider vinegar (5 percent)
4 ts Whole cloves
3 Cinnamon sticks; crushed
1 1/2 ts Whole allspice
3 tb Celery seeds
1 1/2 c Sugar
1/4 c Salt
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. Cover, turn off heat and hold tomato mixture for 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 Tomato 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
