Old Fashioned Homemade Ketchup

Ingredients:

• 48 medium tomatoes - about 8 lbs
• 2 ripe, sweet red peppers
• 2 sweet green peppers
• 4 onions
• 3 cups white vinegar
• 3 cups sugar
• 3 Tbsp. salt
• 1 1/2 tsp. allspice
• 3 tsp. dry mustard
• 1 1/2 tsp. cloves
• 1 1/2 tsp. cinnamon
• 1/2 tsp. hot red pepper

Directions:

Cut the tomatoes into quarters removing stem ends. Remove seeds from the peppers and cut them into strips. Peel onions and cut in eighths. Fill blender about 3/4 full with vegetables. Blend at high speed for 4 seconds. Pour into a large kettle. Repeat the blending process until all vegetables are blended.

Add vinegar, sugar, and spices (spices should be tied in thin muslin bag) to blended vegetables. Simmer uncovered in slow oven or electric saucepan until volume is reduced one half. Remove the bag of spices. Pour into hot sterilzed jars and seal immediately. Makes about 5 pints.

Source: my mother

By Sandy from Graettinger, IA

Archives: Request: Homemade Ketchup Archived on 01/05/2010 My mother used to make her own ketchup. She only believed in using French's spices and I seem to think it was a ketchup recipe by French's. Would anyone have that recipe or one similar toit? I remember I never cared for the smell of it while it was cooking, but the taste was awesome. She then canned it in pint jars. Tami from OH Feedback: RE: Homemade Ketchup 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. (03/08/2006) By Jean Report Spam or Abuse