Victorio VKP1130 Stainless Steel Canner User Manual

Page 16

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14

Blender Ketchup

(Use an electric blender to eliminate the need for pressing or sieving).

24 lbs Ripe Tomatoes
2 lbs Onions
1 lb Sweet Red Peppers
1 lb Sweet Green Peppers
9 c. Vinegar (5% Acidity)
9 c. Sugar
1/4 c. Canning or Pickling Salt
3 tbsp Dry Mustard
1-1/2 tbsp Ground Red Pepper
1-1/2 tsp Whole Allspice
1-1/2 tbsp Whole Cloves
3 Sticks Cinnamon

Yield: About 9 pints

Procedure: Wash tomatoes and dip in boiling water for 30 to 60 seconds
or until skins split. Then dip in cold water, slip off skins, core, and quarter.
Remove seeds from peppers and slice into strips. Peel and quarter onions.
Blend tomatoes, peppers, and onions at high speed for 5 seconds in
electric blender. Pour into a 3 to 4-gallon stock pot or large kettle and
heat. Boil gently for 60 minutes, stirring frequently. Add vinegar, sugar,
salt, and a spice bag containing dry mustard, red pepper, and other spices.
Continue boiling and stirring until volume is reduced by one-half and
ketchup rounds up on a spoon with no separation of liquid and solids.
Remove spice bag and fill hot jars, leaving 1/8-inch headspace. Remove
air bubbles and adjust head-space if needed. Wipe rims of jars with a
dampened clean paper towel. Adjust lids and process.

Processing Times:

*p. 3-18 in USDA’s Complete Guide to Home Canning

Altitude

Pints

0-1,000 ft.

15 min

1,001-6,000 ft.

20 min

Above 6,000ft.

25 min

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