Ketchup

Blender Ketchup

48 medium tomatoes (16 lb.)  "16 cups cooked down"
1 cup chopped onion
1 cup chopped red bell pepper
3 cups cider vinegar
2 cups white vinegar
2 cups sugar
1/2 cup brown sugar
2 t. dry mustard
2 t. kosher salt
1 cinnamon stick, 2 inch long
1/2 t. each: whole allspice, whole clove, peppercorns
1 bay leaf
1 t paprika
1 T citric acid
1 t garlic powder (or 4 garlic cloves)


Combine tomatoes, onion and red pepper in a blender or food processor and process till smooth. Pour in large roaster pan cook until thick (overnight on crock pot setting)

Add vinegar, sugar, salt, mustard, paprika in a separate sauce pan. Tie cinnamon, allspice, cloves, peppercorns, and bay leaf in cheesecloth and add to saucepan boil and let steep for 10 minutes.
Remove cheesecloth bag. and add vinegar mixture to tomatoes pot.

Return to boil and boil gently, uncovered stirring frequently until mixture thickens on a spoon.  Use a stick blender to make smooth.

Ladle into jars leaving 1/2 inch headspace.
Process in water bath for 15 minutes

PH 3.6
Makes 9 pints