Selecting, Preparing and Canning Tomatoes
Use an electric blender and 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 cups vinegar (5 percent)
- 9 cups sugar
- 1/4 cup 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
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
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 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 one-half and ketchup rounds up on a spoon with no separation of liquid and solids.
Remove spice bag and fill jars, leaving 1/8-inch headspace. Adjust lids and follow process
times for regular ketchup according to the recommendations in Table 1.
|Table 1. Recommended
process time for Blender Ketchup in a boiling-water
||Process Time at Altitudes of|
|Style of Pack
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft|
This document was adapted from the "Complete Guide to Home Canning," Agriculture
Information Bulletin No. 539, USDA, revised 2009.
Reviewed November 2009.
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