Charlene's Recipe

Tomato ketchup

Category: Dips, Sauces and Toppings

Makes about 6 pints

1 1/2 gallon chopped tomatoes (6 quarts)
6 3/4 cup finely chopped red bell peppers
5 1/2 cup finely chopped onion
3 Tbsp pickling spices
2 1/4 cup sugar
2 1/4 cup cider vinegar
4 Tbsp + 1 tsp salt
1 1/2 Tbsp dry mustard
1 1/2 tsp cayenne pepper

Cook tomatoes, peppers and onion in a large (non reactive) preserving kettle until tender, about 20 minutes; press through a food mitt or sleeve. Return to kettle.
Tie pickling spices in a cheesecloth bag; add to tomato mixture with remaining ingredients and boil rapidly for 1 hour, stirring for 10 minutes. Reduce heat and cook slowly until thickened, about 1 to 1 1/2 hours. When mixture is as thick as desired, remove from heat. Discard spice bag. Pour into sterilized jars.