Ketchup
- Author: Nan Reinert of Chubby Pickle Farm
- Yield: About 3 Cups 1x
- 4 quarts of tomatoes chopped, peeled and cored. (Approx. 25 large tomatoes)
- 1 cup chopped onion
- ½ cup chopped sweet red pepper
- 1 ½ teaspoon celery seed
- 1 teaspoon whole allspice
- 1 teaspoon mustard seed
- 1 ½ cups vinegar
- 1 tablespoon paprika
- 1 tablespoon salt
- 1 cup sugar
- 1 stick of cinnamon
- Cook the tomatoes, onions and pepper until soft. Press through a food mill or sieve.
- Cook the pulp rapidly until it is thick and reduced by one half (about an hour).
- Tie the whole spices in a spice bag. Add the spice bag, sugar, salt and paprika to the tomato mixture.
- Cook gently about 25 minutes, stirring frequently. Add the vinegar, cook until thick. Continue stirring.
- Remove the spice bag.
- Ladle into hot jars, leaving about ¼ inch head space. Adjust the caps and process about 10 minutes in the boiling canner.