| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Condiments, Canning |
1 |
Recipe |
INGREDIENTS
| 24 |
lb |
Ripe tomatoes |
| 5 |
|
Chile peppers sliced and seeded |
| 1/4 |
c |
Salt |
| 2 2/3 |
c |
Vinegar (5 percent) |
| 1 1/4 |
c |
Sugar |
| 1/2 |
ts |
Ground red pepper (cayenne) |
| 4 |
ts |
Paprika |
| 4 |
ts |
Whole allspice |
| 4 |
ts |
Dry mustard |
| 1 |
tb |
Whole peppercorns |
| 1 |
ts |
Mustard seeds |
| 1 |
tb |
Bay leaves |
|
|
1,001 – 6,000 ft: 20 min. |
|
|
Above 6,000 ft: 25 min. |
INSTRUCTIONS
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 4-gallon stock pot or a large kettle. Add onions and
red pepper. Bring to boil and simmer 20 minutes, uncovered. Combine spices
in a spice bag and add to 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 pint jars, leaving 1/8-inch headspace. Adjust lids and
process according to the recommendations in Table 1.
Table 1. Recommended process time for Country Western Ketchup in a
boiling-water canner.
Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 -
1,000 ft: 15 min.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format
courtesy of Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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