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.