Tomato Ketchup for Canning with Fresh Tomatoes |
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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 6 |
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Ingredients:
3 tablespoon(s) celery seeds |
3 cup(s) chopped onions |
3 cup(s) cider vinegar (5 percent) |
3 stick(s) cinnamon, crushed |
3/4 teaspoon(s) ground red pepper (cayenne) |
24 pound(s) ripe tomatoes |
1/4 cup(s) salt |
1 1/2 cup(s) sugar |
1 1/2 teaspoon(s) whole allspice |
4 teaspoon(s) whole cloves |
Directions:
1. 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.
2. Quarter the tomatoes into 4-gallon stockpot or a large kettle. Add onions and red pepper. Bring to a boil and simmer 20 minutes, uncovered.
3. Combine spices in a spice bag and add to vinegar in a 2-quart saucepan. Bring to a boil. Cover, turn off heat and hold tomato mixture for 20 minutes.
4. Remove spice bag and combine vinegar and tomato mixtures. Boil about 30 minutes.
5. 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 half or until mixture rounds up on spoon without separation.
6. Fill pint jars, leaving 1/2-inch headspace. Adjust lids and process 15 minutes in a boiling-water canner.
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