Michigan State University Extension
Preserving Food Safely - 01600827
10/13/97

### Canning Tomato Ketchup

    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

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