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Country Western Ketchup

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      Title: COUNTRY WESTERN KETCHUP
 Categories: Condiments, Canning
      Yield: 1 Recipe
 
     24 lb Ripe tomatoes
      5    Chile peppers
           -- sliced and seeded
    1/4 c  Salt
  2 2/3 c  Vinegar (5 percent)
  1 1/4 c  Sugar
    1/2 ts Ground red pepper (cayenne)
      4 ts Paprika
      4 ts Whole allspice
      4 ts Dry mustard
      1 tb Whole peppercorns
      1 ts Mustard seeds
      1 tb Bay leaves
 
  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 pepper. Bring to boil and simmer 20 minutes,
  uncovered. Combine spices in a spice bag and add to vinegar in a
  2-quart saucepan. Bring to 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. Fill
  pint jars, leaving 1/8-inch headspace. Adjust lids and process
  according to the recommendations in Table 1.
  
  Table 1. Recommended process time for Country Western 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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