Country Western Ketchup — NCHFP
Tested NCHFP boiling-water canning recipe for a spiced tomato ketchup.
Ingredients
- 6 lb Ripe tomatoes
- 3 cups Onions chopped
- 4 Cayenne peppers Cayenne peppers seeded and chopped as directed
- 1 1/2 cups Vinegar 5% acidity
- 1 cup Sugar
- 1 tbsp Salt
- 1 tsp Paprika
- 1/4 tsp Whole allspice
- 1/4 tsp Cinnamon
- 1/4 tsp Whole cloves
Equipment
- 1 Boiling-water canner For the documented process.
- 4 Pint canning jars Approximate yield: 4 pints.
- 4 Two-piece canning lids Use new flat lids and prepare according to manufacturer directions.
- 1 Food mill or sieve For removing skins and seeds.
Directions
- Wash tomatoes. Dip in boiling water 30–60 seconds or until skins split, then dip in cold water. Slip off skins, remove cores, and quarter.
- Combine tomatoes, onions, and cayenne peppers; boil gently until vegetables are soft.
- Press the mixture through a food mill or sieve and return the pulp to the saucepan.
- Add vinegar, sugar, salt, paprika, allspice, cinnamon, and cloves. Boil gently while stirring frequently until the mixture is reduced to the desired ketchup consistency.
- 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 proportions. Adapted from USDA Complete Guide to Home Canning, revised 2009.
Exact source: https://nchfp.uga.edu/how/can/how-do-i-can-tomatoes/country-western-ketchup/