Tomato Products

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
½ cup canning or pickling salt
3 Tbsp. dry mustard
1½ Tbsp. ground red pepper
1½ tsp. whole allspice
1½ 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 hot fill jars, leaving a 1/8-inch headspace. Adjust lids and follow processes for tomato ketchup.

Produced by Communication and Educational Technology Services, University of Minnesota Extension.

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