Michigan State University Extension
Preserving Food Safely - 01600880


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 

               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               

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