Michigan State University Extension
Preserving Food Safely - 01600881
08/03/99

Canning Blender Ketchup


GUIDE 3:17-18
BLENDER KETCHUP

Use electric blender and eliminate 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%)
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

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 process.

Recommended process time for BLENDER KETCHUP in a
boiling-water canner 
                                   

              Process Time at Altitudes of                   

Style       Jar      0-           1,001-       Above         

of Pack     Size     1,000 ft     6,000 ft     6,000 ft      

Hot         Pints    15 min       20           25



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