Homemade Ketchup

RE: Homemade Ketchup Post By Jean (Guest Post) (03/08/2006) This is my mother's and grandmother's recipe. Tomato Catsup 30 tomatoes 3 cups sugar 12 apples 5 tablespoons salt 5 green peppers 1 teaspoon cinnamon 10 onions 1/2 teaspoon cayenne pepper 1 quart white vinegar Cook the first 4 ingredients until soft, then strain through a colander. Add the rest from the second column to the strained vegetables, and boil for about an hour, or until thick. These are the directions from my mother. I have modernized the recipe a bit. Don't change the ingredients/amounts, except use 1 1/2 cups vinegar. Cook vegetables in the crockpot. I do it overnight on low, or at least 6 hours on low. Use an immersion(stick) blender to blend. No need to strain. Add the rest of the ingredients and cook over night or at least 5-6 hours until as thick as you want. I put it in freezer containers, and store in the freezer. Thaw in the frig before using. I put it in a squeeze bottle when thawed. You could also can it. My mother used pint jars.