Michigan State University Extension
Preserving Food Safely - 01600880
10/13/97

### COUNTRY WESTERN KETCHUP

    24
    lb. ripe tomatoes

    5
    chile peppers, sliced and seeded

    1/4
    cup salt

    2-2/3
    cups vinegar (5% acidity)

    1-1/4
    cups sugar

    1/2
    tsp. ground red pepper (cayenne)

    4
    tsp. paprika

    4
    tsp. whole allspice

    4
    tsp. dry mustard

    1
    tbsp. whole peppercorns

    1
    tsp. mustard seeds

    1
    tbsp. bay leaves

        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 a 4-

    gallon
     stock  pot  or  a large kettle.  Add  chile peppers.

    Bring
    to  boil and simmer  20  minutes,  uncovered. Combine

    spices
     in  a  spice  bag  and  add  vinegar  in  a 2-quart

    saucepan.
     Bring to boil.  Turn off heat and let stand until

    tomato
     mixture  has been cooked 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  hot

    pint
    jars,  leaving  1/8-inch  headspace.  Adjust  lids and

    process.

                RECOMMENDED PROCESS TIMES FOR COUNTRY WESTERN

                  KETCHUP IN A BOILING-WATER CANNER

    Style
              Process Time at Altitudes of

    of
          Jar     0-         1001-          6001-

    Pack
        Size    1000 ft.   6000 ft.       8000 ft.

    Hot
         Pints   15 min.    20             25

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