Blender Ketchup
Created by Sue Allport • 2011 Discover You Can Contest• Course: Condiments & Sauces • Season(s): Summer, Fall
Ingredients
- 48 medium tomatoes (8 pounds), quartered
- 2 medium sweet red peppers, seeded & in strips
- 2 medium green peppers, seeded & in strips
- 4 onions, peeled & quartered
- 3 cups 5% acid-strength vinegar
- 3 cups sugar
- 3 tablespoons pickling (or kosher) salt
- 1/2 teaspoon whole allspice
- 1 3” stick of cinnamon
- 3 teaspoons dry mustard
- 1/2 teaspoon ground red pepper
- 1 1/2 teaspoons whole cloves
Instructions
Place tomatoes, peppers & onions in blender in batches, limited to ¾ full each time. Blend on high for 4 seconds; pour into a large oven-proof pot. Repeat until all vegetables are blended. Add vinegar, sugar, salt, mustard & pepper. Tie allspice, cinnamon stick & cloves in cheesecloth & add to pot. Bring to a boil and then place pot in 325 degree oven until volume is reduced by half.
Remove spice bag. Ladle into hot, sterilized pint jars filling to within ¼” from top.
Process in boiling water bath 10 minutes. Start to count processing time once water returns to a boil.
Remove jars and place on rack for 12 to 24 hours.
Yeilds 5 pints