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Blender Ketchup

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BLENDER KETCHUP
 Categories: Canning, Condiments
      Yield: 9 Pints
 
     24 lb Ripe tomatoes
      2 lb Onions
      1 lb Sweet red peppers
      1 lb Sweet green peppers
      9 c  Vinegar (5 percent)
      9 c  Sugar
    1/4 c  Canning or pickling salt
      3 tb Dry mustard
  1 1/2 tb Ground red pepper
  1 1/2 ts Whole allspice
  1 1/2 tb Whole cloves
      3    Cinnamon sticks
 
  Use an electric blender and eliminate the need for pressing or
  sieving.
  
  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 follow process
  times for regular ketchup according to the recommendations in Table 1.
  
  Table 1. Recommended process time for Blender Ketchup in a
  boiling-water canner.
  
  Style of Pack: Hot.  Jar Size: Pints. Process Time at Altitudes of 0 -
  1,000 ft: 15 min.
                         1,001 - 6,000 ft: 20 min.
                           Above 6,000 ft: 25 min.
  
  ======================================================= === * USDA
  Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
  format courtesy of Karen Mintzias
 
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