Ketchup

Ketchup

18 lbs tomatoes                              

3 Tbsp salt

2/3 cup organic sugar                    

1 Tbsp paprika

¼ tsp cayenne                                  

1 Tbsp dry mustard blended with tomato juice into a paste Tie in a bag        

1 Tbsp whole black peppercorns                                 

1 Tbsp whole allspice                              

1 Tbsp mustard seed                                                        

4 bay leaves                              

4 hot peppers                                                                    

1 teasp. dried basil

2 cups vinegar

Cook tomatoes until soft and press through a sieve.  Add all remaining ingredients except vinegar to the puree.  Cook until thickened, about 1 ½ hours.  Add vinegar during last 10 – 15 minutes.  Remove spices.  Pour into hot, sterilized jars.  Seal.  Process 10 minutes. 

Makes 6 to 8 pints.