Red Tomato Ketchup |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 5 half-pints | |||||||||
| INGREDIENTS: | ||
| 6 pounds red tomatoes, chopped | 1 large onion, chopped | 1 sweet red pepper, diced |
| 2 teaspoons celery seeds | 1-1/2 teaspoons allspice berries | 1 teaspoon mustard seeds |
| 2 cinnamon sticks | 1-1/4 cups cider vinegar | 1/2 cup honey |
| 1 tablespoon pickling salt | ||
| 1 | In a heavy saucepan, combine the tomatoes, onion, and pepper, and simmer uncovered for 30 minutes on medium heat. Puree this mixture in a blender and return to the pot. Tie the celery seeds, allspice, mustard seeds, and cinnamon sticks in a muslin bag; add it to the pot. Add the vinegar, honey, and salt. Simmer for 20-30 minutes more, stirring occasionally. The ketchup will thicken. Remove the spice bag. |
| 2 | Ladle the hot ketchup into clean, hot half-pint jars, leaving 1/2-inch headspace. Seal. Process in a boiling-water-bath canner for 20 minutes. |