Michigan State University Extension
Preserving Food Safely - 01600881
10/13/97

### Canning Blender Ketchup

    GUIDE
    3:17-18

    BLENDER
    KETCHUP

    Use
    electric blender and eliminate need for pressing or

    sieving.

    24
    lbs ripe tomatoes

    2
    lbs onions

    1
    lb sweet red peppers

    1
    lb sweet green peppers

    9
    cups vinegar (5%)

    9
    cups sugar

    1/4
    cup canning or pickling salt

    3
    tbsp dry mustard

    1-1/2
    tbsp ground red pepper

    1-1/2
    tsp whole allspice

    1-1/2
    tbsp whole cloves

    3
    sticks cinnamon

    YIELD:
     About 9 pints

    PROCEDURE:
     Wash tomatoes and dip in boiling water for 30

    to
    60 seconds or until skins split.  Then dip in cold

    water,
    slip off skins, core, and quarter.

    Remove
    seeds from peppers and slice into strips. Peel

    and
    quarter onions. Blend tomatoes, peppers, and onions

    at
    high speed for 5 seconds in electric blender. Pour

    into
    a 3- to 4-gallon stock pot or large kettle and heat.

    Boil
    gently 60 minutes, stirring frequently. Add

    vinegar,
    sugar, salt, and a spice bag containing dry

    mustard,
    red pepper, and other spices. Continue boiling

    and
    stirring until volume is reduced one-half and ketchup

    rounds
    up on a spoon with no separation of liquid and

    solids.
    Remove spice bag and fill jars, leaving 1/8-inch

    headspace.
    Adjust lids and process.

    Recommended
    process time for BLENDER 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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