 |
Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 12 |
|
I always 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! Ingredients:
5 ripe tomatoes, medium size |
1/3 cup sweet red pepper, medium size |
1/3 cup green bell pepper, medium size |
1/4 cup onion, medium size |
1/3 cup vinegar (i used cider vinegar) |
3 tablespoons sugar |
1/4 teaspoon salt |
1/4 teaspoon dry mustard |
1 dash red pepper (i used cayenne, although there is a slight difference) |
1 dash ground allspice |
1 dash ground cloves |
1 dash ground cinnamon |
Directions:
1. Quarter tomatoes; remove stem ends.
2. Add peppers, seeded and cut into chunks, and onions, peeled and quartered.
3. Mix.
4. Put vegetables into blender, filling 3/4 full.
5. Blend at high speed for about 10 seconds; or until vegetables are pureed.
6. Repeat as necessary; pour all into a large sauce pan.
7. Add rest of ingredients; stir to blend thoroughly.
8. Bring to boil over medium heat; lower heat and simmer, uncovered until volume is reduced by half.
9. (My half recipe took about an hour ro reduce.) Pour into hot jar.
10. Adjust lid.
11. Process in boiling water bath for 10 minutes at 212 degrees.
12. Remove jar and complete seal.
|
|