Just Like Store-Bought Ketchup |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 quarts | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 8 quarts tomato puree (approximately 24 pounds tomatoes) | 12 ouncess thick tomato paste | 5 large onions |
| 3 green peppers | 2 cups cider vinegar | 1 cup light corn syrup |
| 1 cup sugar | 1 teaspoon pepper | 2 tablespoons pickling salt |
| 2 teaspoons ground allspice | ||
| 1 | Puree the tomatoes with a Squeezo strainer or food mill. Liquefy the tomato paste, onions, and peppers in a blender with some of the vinegar. Mix the purees with the remaining ingredients in a large roaster. Stir well. |
| 2 | Cook, uncovered, in a 200 F. oven for 10 hours. Do not stir. |
| 3 | When the cooking time is up, ladle the hot catsup into the clean, hot jars. |
| 4 | Cover. Refrigerate or freeze for long-term storage. |