Michigan
State University Extension
Preserving
Food Safely - 01600881
10/13/97
GUIDE 3:17-18
BLENDER KETCHUP
Use electric blender and eliminate need for pressing or
sieving.
24 lbs ripe tomatoes
2 lbs onions
1 lb sweet red peppers
1 lb sweet green peppers
9 cups vinegar (5%)
9 cups sugar
1/4 cup canning or pickling salt
3 tbsp dry mustard
1-1/2 tbsp ground red pepper
1-1/2 tsp whole allspice
1-1/2 tbsp whole cloves
3 sticks cinnamon
YIELD: About 9 pints
PROCEDURE: Wash tomatoes and dip in boiling water for 30
to 60 seconds or until skins split. Then dip in cold
water, slip off skins, core, and quarter.
Remove seeds from peppers and slice into strips. Peel
and quarter onions. Blend tomatoes, peppers, and onions
at high speed for 5 seconds in electric blender. Pour
into a 3- to 4-gallon stock pot or large kettle and heat.
Boil gently 60 minutes, stirring frequently. Add
vinegar, sugar, salt, and a spice bag containing dry
mustard, red pepper, and other spices. Continue boiling
and stirring until volume is reduced one-half and ketchup
rounds up on a spoon with no separation of liquid and
solids. Remove spice bag and fill jars, leaving 1/8-inch
headspace. Adjust lids and process.
Recommended process time for BLENDER KETCHUP in a
boiling-water canner
Process Time at Altitudes of
Style Jar 0- 1,001- Above
of Pack Size 1,000 ft 6,000 ft 6,000 ft
Hot Pints 15 min 20 25