Michigan
State University Extension
Preserving
Food Safely - 01600827
10/13/97
GUIDE 3:16
TOMATO KETCHUP
24 lbs ripe tomatoes
3 cups chopped onions
3/4 teaspoon ground red pepper (cayenne)
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
YIELD: 6 to 7 pints
PROCEDURE: 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
4-gallon stock pot or a large kettle. Add onions and red
pepper. Bring to boil and simmer 20 minutes, uncovered.
Combine spices in a spice bag and add to vinegar in a 2-
quart saucepan. Bring to boil. Cover, turn off heat and
hold tomato mixture 20 minutes. Then, remove spice bag
and combine vinegar and tomato mixture. Boil 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.
Recommended process time for KETCHUP in a boiling-water
canner
Process Time at Altitudes of
Style Jar 0- 1,001- Above
of Pack Size 1,000 ft 6,000 ft 6,000 ft
Hot Pints 15 min 20 25