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Category: Dips, Sauces and Toppings
Prep Time: Cook Time: Total Time:
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.
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Tomato ketchup
Category: Dips, Sauces and Toppings
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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