| 1 | Use an electric blender and eliminate the need for pressing or sieving. |
| 2 | yield: about 9 pints |
| 3 | procedure: wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. |
| 4 | Then dip in cold water, slip off skins, core, and quarter. |
| 5 | Remove seeds from peppers and slice into strips. |
| 6 | Peel and quarter onions. |
| 7 | Blend tomatoes, peppers, and onions at high speed for 5 seconds in electric blender. |
| 8 | Pour into a 3- to 4-gallon stock pot or large kettle and heat. |
| 9 | Boil gently 60 minutes, stirring frequently. |
| 10 | Add vinegar, sugar, salt, and a spice bag containing dry mustard, red pepper, and other spices. |
| 11 | Continue boiling and stirring until volume is reduced one-half and ketchup rounds up on a spoon with no separation of liquid and solids. |
| 12 | Remove spice bag and fill jars, leaving 1/8-inch headspace. |
| 13 | Adjust lids and follow process times for regular ketchup according to the recommendations in table 1. |
| 14 | table Recommended process time for blender ketchup in a boiling-water canner. |
| 15 | style of pack: hot. |
| 16 | Jar size: pints. |
| 17 | Process time at altitudes of 0 - 1,000°Ft: 15 min. 1,001 - 6,000°Ft: 20 min. above 6,000°Ft: 25 min. |
| 18 | ======================================================= === * usda agriculture information bulletin no. |
| 19 | 539 (rev. |
| 20 | 1994) * |
