Canning Recipes




Country Western Ketchup
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
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24 pounds ripe tomatoes
5 chile peppers -- seeded, sliced
1/4 cup salt
2 2/3 cups vinegar, 5% acidity
1 1/4 cups sugar
1/2 teaspoon ground red cayenne pepper
4 teaspoons paprika
4 teaspoons whole allspice
4 teaspoons dry mustard
1 tablespoon whole peppercorns
1 teaspoon mustard seeds
1 tablespoon bay leaves

Wash tomatoes. Dip in boiling water for 30 to 60 seconds or until skins
split. Dip in cold water. Slip off skins and remove cores.

Quarter tomatoes into a 4-gallon stock pot or a large kettle. Add chile
peppers. Bring to boil and simmer 20 minutes, uncovered. Combine spices
in a spice bag and add to vinegar in a 2-quart saucepan. Bring to boil.
Turn off heat and let stand until tomato mixture has been cooked 20
minutes. Then, remove spice bag and combine vinegar and tomato mixture.
Boil about 30 minutes.

Put boiled mixture through a food mill or sieve. Return to pot. Add
sugar and salt, boil gently, and stir frequently until volume is reduced
by one-half or until mixture rounds up on spoon without separation.

Fill hot pint jars, leaving 1/8-inch headspace. Adjust lids and process
in a boiling water canner for 15 minutes.

This recipe yields 6 to 7 pints.





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