Tomato Products

Tomato Ketchup

24 lbs. ripe tomatoes
3 cups chopped onions
¾ tsp. ground red pepper (cayenne)
3 cups cider vinegar (5%)
4 tsp. whole cloves
3 sticks cinnamon, crushed
1½ tsp. whole allspice
3 Tbsp. celery seeds
1½ cups sugar
¼ cup salt

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 peppers. Bring to a boil and simmer 20 minutes, uncovered. Combine spices in a spice bag and add vinegar in a 2-quart saucepan. Bring to a 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. Hot fill pint jars, leaving a 1/8-inch headspace. Adjust lids and process.

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