Green Dreams

Standard Tomato Ketchup (Yields 6 to 7 pints) 24 lbs ripe tomatoes 3 cups onions, chopped 3/4 tsp ground cayenne pepper 3 cups cider vinegar (5%) 4 tsp whole cloves 3 sticks cinnamon, crushed 1-1/2 tsp whole allspice 3 tbsp celery seeds 1-1/2 cups sugar 1/4 cup salt Follow the directions listed further own the page.

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 tbsp whole allspice 1-1/2 tbsp whole cloves 3 three-inch sticks of cinnamon 1. 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. 2. Pour into a 3- to 4-gallon stock pot or large kettle and heat. Boil gently for 60 minutes, stirring frequently. 3. 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. 4. Remove spice bag and fill 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.