Ketchup

by proprivacy

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INGREDIENTS

4 quarts Tomato puree
1 cup Onion ; chopped
1 cup Sweet pepper ; chopped
1 1/2 cups Vinger
1 tablespoon Celery salt
1 teaspoon Ground all spice
1 stick Cinnamon
3/4 cup Sugar

Servings

INSTRUCTIONS

Start by preparing jars, and get water in your canner heating.

Combine 1 quart tomatoes, onion, sweet pepper. Simmer until vegetables are soft.

Press all tomatoes and tomatoes with onion and sweet pepper through a food mill to remove seeds and/or skins.

Bring to a boil in a stock pot. Boil rapidly until thickened, stirring often. It will reduce quantity by half. This may take an hour or so.

Add vinegar, salt, sugar and other seasonings. Add cinnamon stick.

Place sauce in a slow cooker on high with the cover removed. Cook until thickened to your desired consistency. Again stirring often. This may take another hour or even several hours.

Remove cinnamon stick.

You can then put into a jar and refrigerate for use or you may process in pint jars. I saved my last ketchup bottle from the store and refill it from this recipe.

If you want to process for storage on the shelf use the following directions.

Pour hot ketchup into hot jars leaving 1/4 inch head space.

Remove air bubbles with a plastic knife or other small tool. I like to use an orange peeler. Wipe rims clean and process according to water bath canning directions.

pints- process for 10 minutes

NOTES

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Ketchup

4 quarts Tomato puree 
1 cup Onion chopped
1 cup Sweet pepper chopped
1 1/2  cups Vinger 
1 tablespoon Celery salt 
1 teaspoon Ground all spice 
1 stick Cinnamon 
3/4 cup Sugar

Start by preparing jars, and get water in your canner heating. 
Combine 1 quart tomatoes, onion, sweet pepper. Simmer until vegetables are soft. 
Press all tomatoes and tomatoes with onion and sweet pepper through a food mill to remove seeds and/or skins. 
Bring to a boil in a stock pot. Boil rapidly until thickened, stirring often. It will reduce quantity by half. This may take an hour or so. 
Add vinegar, salt, sugar and other seasonings. Add cinnamon stick. 
Place sauce in a slow cooker on high with the cover removed. Cook until thickened to your desired consistency. Again stirring often. This may take another hour or even several hours. 
Remove cinnamon stick. 
You can then put into a jar and refrigerate for use or you may process in pint jars. I saved my last ketchup bottle from the store and refill it from this recipe. 
If you want to process for storage on the shelf use the following directions. 
Pour hot ketchup into hot jars leaving 1/4 inch head space. 
Remove air bubbles with a plastic knife or other small tool. I like to use an orange peeler. Wipe rims clean and process according to water bath canning directions. 
pints- process for 10 minutes

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Nutrition

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Serving Size: 1 Serving (2056g)
Recipe Makes: 6 Servings

Calories: 2137
Calories from Fat: 931 (44%)

Amt Per Serving		% DV

	Total Fat 103.4g	138 %
	Saturated Fat 61.9g	310 %
	Monounsaturated Fat 31.8g
	Polyunsanturated Fat 4g
Cholesterol 389.8mg		120 %
Sodium 1616.6mg		56 %
Potassium 7084.2mg		186 %
Total Carbohydrate 215.3g		63 %
	Dietary Fiber 14.1g	56 %
	Sugars, other 201.3g
Protein 103.2g		147 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2137

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