Guest guest Posted February 28, 2009 Report Share Posted February 28, 2009 Country Western Ketchup 24 lbs ripe tomatoes 5 chili peppers, sliced and seeded 1/4 cup salt 2 2/3 cups vinegar (5%) 1 1/4 cups sugar 1/2 tsp ground cayenne pepper 4 tsps paprika 4 tsps whole allspice 4 tsps dry mustard 1 tbsp whole peppercorns 1 tsp mustard seeds 1 tbsp 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 onions and cayenne pepper. Bring to a boil and simmer uncovered for 20 minutes. Combine spices in a spice bag and add to vinegar in a 2-quart saucepan. Bring to boil. Cover, turn off heat, and let stand for 20 minutes.. Then remove spice bag and stir vinegar into tomato mixture. Boil for 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 pint jars, leaving 1/8-inch headspace. Adjust lids and process jars in boiling water bath. Process pint jars for 15 minutes at an elevation of sea level to 1,000 feet, 20 minutes from 1,000 to 6,000 feet and 25 minutes above 6,000 feet. Yields 6 to 7 pints. Quote Link to comment Share on other sites More sharing options...
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