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