Blender Ketchup — NCHFP
Tested NCHFP boiling-water canning recipe for a smooth blended ketchup.
Ingredients
- 24 lb Ripe tomatoes
- 2 lb Onions
- 1 lb Sweet red peppers
- 1 lb Sweet green peppers
- 9 cups Vinegar 5% acidity
- 9 cups Sugar
- 1/4 cup Canning or pickling salt
- 3 tbsp Dry mustard
- 1 tbsp Ground red pepper
- 1 1/2 tsp Whole allspice
- 1 1/2 tsp Whole cloves
- 3 sticks Cinnamon
Equipment
- 1 Boiling-water canner For the documented process.
- 9 Pint canning jars Yield about 9 pints.
- 9 Two-piece canning lids Use new flat lids and prepare according to manufacturer directions.
- 1 Blender For blending prepared vegetables.
- 1 Spice bag For whole spices.
Directions
- Wash tomatoes and peppers. Remove stems and cores; seed peppers. Peel onions. Cut vegetables into pieces suitable for blending.
- Blend vegetables in batches until smooth. Combine in a large saucepan and bring to a boil; boil gently until the volume is reduced by about half.
- Place allspice, cloves, and cinnamon in a spice bag. Add the spice bag, vinegar, sugar, salt, dry mustard, and ground red pepper to the tomato mixture.
- Boil gently, stirring frequently, until the ketchup reaches the desired consistency. Remove the spice bag.
- Fill hot pint jars, leaving 1/8-inch headspace.
- Process pints 15 minutes at 0–1,000 ft, 20 minutes at 1,001–6,000 ft, or 25 minutes above 6,000 ft.
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Recipe Notes
Safety status: tested. Use 5% acidity vinegar and tested ingredient proportions. Yield about 9 pints. Adapted from USDA Complete Guide to Home Canning, revised 2015.
Exact source: https://nchfp.uga.edu/how/can/how-do-i-can-tomatoes/blender-ketchup/