Ingredients: |
Ingredients: 25 lbs. paste tomatoes (Roma, Amish Paste, or any other paste tomato)
3 cups chopped onion
2 cups sugar
3 cups vinegar (half white, half apple cider)
1/4 cup pickling or canning salt
2 1/3 tsp. garlic powder
1 tsp. black pepper
1/4 tsp. celery seed
1/2 tsp. dry mustard powder
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Directions: |
Directions:Wash and core the tomatoes. You can cut them into halves or quarters, depending on the size, leaving the skin on them. Put them into a large roaster (like a Nesco 18 qt. roaster) and cook them for several hours on 250º. Check them, stirring occasionally until they are completely cooked down, then add the rest of the ingredients and let it come to a boil and then remove the lid and let it start cooking some of the juices down. You will want this thick. I usually take two days to get it cooked down to where I want it. Just put the roaster pan into the refrigerator and start again cooking it down the next morning. Bring it back to a boil and remove the lid so it gets thicker. When you think it is thick enough, let it cool down enough so you can run it through a strong blender or a Vit A Mix Blender to blend the seeds and skins. If it's too runny after you run it through the blender, put it on the stove in a sauce pan and let it cook down on a low heat until it’s more to your liking. It takes a while, but it does get nice and thick.
To Can: Bring the ketchup to a boil and fill the jar up to 1/2 inch from the top of the jar. Put in hot jars and hot lids and tighten to finger tip tight. Remember to wipe the rims. Process in a hot water bath canner, after it has reached a boil, process for 15 minutes. |
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