Ingredients: |
Ingredients: 12 pounds tomatoes 1 Tbs olivew oil 3 yellow onion coarsely chopped 3 small re bell peppers, seeded and coarsely chopped 4 cloves garlic, lightly crushed 1 cinnamon stick , crushed 1 Tbs celery seeds 1 1/2 tsp whole allspice 1 1/2 tsp whole cloves 1/2 tsp peppercorns 1/2 tsp red pepper flakes 1 1/2 cups (12 oz) cider vinegar 2 Tbs sugar 1 1/2 tsp salt
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Directions: |
Directions:1. Blanch, peel, and core tomatoes, then cut into quarters. In a large non reactive saucepan over med-low heat, warm the olive oil. Add onions and peppers and cook until tender, about 5 minutes. Add tomatoes and cook until tender, about 30 minutes.
2. Meanwhile, place garlic and spices into a square of cheesecloth and tie shut with a string. In a small nonreactive saucepan, bring vinegar and this bag to a boil over medium high heat. Cover and remove from heat.
3. Pass tomato mix through a food mill into a clean nonreactive saucepan. Discard bag and pour all but 1/4 cup of vinegar into the tomato mix. Stir in sugar and salt. Bring to a boil over high heat, reduce heat to medium, and simmer, stirring often, until mix is reduced by more than half and mounds slightly on a spoon, 45-60 minutes, Taste and adjust the seasonings with salt, sugar and remaining vinegar.
4. Ladle hot ketchup into hot jars, leaving 1/4 inch head space. Remove any bubbles. Wipe rims clean; cap and seal tightly.
5. Process jars 10 minutes in a boiling water bath. The sealed jars can be stored in a cool dark place for up to a year, If a seal has failed, store in fridge up to one month. |
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