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INGREDIENTS

4 quarts Tomatoes ; Processed through juicer
1 cup onions ; pureed
1/2 cup sweet red pepper ; pureed (about 1/2 medium)
1 1/2 tsp Celery seed
1 tsp whole allspice
1 tsp Mustard seed
1 stick Cinnamon
1 cup Sugar
1 tblsp Salt`
1 tablespoon paprika
1 1/2 cups vinegar

Servings

INSTRUCTIONS

Combine tomatoes, onion and pepper in large pot and cook rapidly until thick and reduced by half. Tie whole spices in a spice bag. Add spice bag, sugar salt and paprika to tomato mixture and simmer 25 mins stirring frequently. Add vinegar; simmer until thick. As mixture thickens, stir frequently to prevent sticking. Remove spice bag. Ladle hot ketchup into hot jars leaving 1/4" headspace. Adjust lids and process 10 minutes in a boiling water canner.

NOTES

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Nutrition

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Serving Size: 1 Serving (786g)
Recipe Makes: 4 Servings

Calories: 165
Calories from Fat: 19 (12%)

Amt Per Serving		% DV

	Total Fat 2.1g	3 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.8g
Cholesterol 0mg		0 %
Sodium 13991.8mg		482 %
Potassium 1644.1mg		43 %
Total Carbohydrate 31.8g		9 %
	Dietary Fiber 9.7g	39 %
	Sugars, other 22.1g
Protein 6.6g		9 %
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.

About Our Nutrition Facts

Calories per serving: 165

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