(This recipe assumes you know how to process jars in a hot-water bath)
(from the Complete Book of Small-Batch Preserving)
7 cups chopped peeled plum tomatoes (about 4lb/2kg) 1.75 L
1/2 cup chopped onion 125 ml
1/2 cup chopped sweet red pepper 125 ml
2/3 cup cider vinegar 150 ml
1/4 cup granulated sugar 50 ml
2 tsp. pickling salt 10 ml
1 cinnamon stick, 2" long (5 cm)
1/2 tsp each: whole allspice, whole cloves,peppercorns 2 ml
1. Combine tomatoes, onion, and red pepper in a blender or food processor and process until smooth. Remove to a large, stainless steel or enamel saucepan. Bring to a boil over high heat, reduce heat and boil gently, uncovered for 30 minutes.
2. Add vinegar, sugar and salt. Tie cinnamon, allspice, cloves, peppercorns and bay leaf in cheesecloth and add to your saucepan. Return to a boil and boil gently uncovered, stirring frequently, until volume is reduced by half or until mixture rounds up on a spoon without separation, about 1 1/2 hours. Remove cheesecloth bag.
3. Remove hot jars from canner and ladle ketchup into jars to within 1/2 inch or 1 cm of rim. Process 15 minutes for half-pint (250ml) jars
Makes about 3 cups of ketchup
I welcome your comments, thoughts and critiques if you'd like to leave a thought! Got a better recipe? Know an easier way? I love hearing new ideas!