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  Country Western Ketchup
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 286
Ingredients:
24 lb Ripe tomatoes
5 Chile peppers - sliced and seeded
1/4 cup Salt
2 2/3 cup Vinegar (5 percent)
1 1/4 cup Sugar
1/2 tsp Ground red pepper (cayenne)
4 tsp Paprika
4 tsp Whole allspice
4 tsp Dry mustard
1 tbsp Whole peppercorns
1 tsp Mustard seeds
1 tbsp Bay leaves
Instructions:
Yield: 6 to 7 pints

Procedure: Wash tomatoes. Dip in boiling water for 30 to 60 seconds or
until skins split. Dip in cold water Slip off skins and remove cores.
Quarter tomatoes into 4-gallon stock pot or a large kettle. Add
onions and red pepper. Bring to boil and simmer 20 minutes,
uncovered. Combine spices in a spice bag and add to vinegar in a
2-quart saucepan. Bring to boil. Turn off heat and let stand until
tomato mixture has been cooked 20 minutes. Then, remove spice bag and
combine vinegar and tomato mixture. Boil about 30 minutes. Put boiled
mixture through a food mill or sieve. Return to pot. Add sugar and
salt, boil gently, and stir frequently until volume is reduced by
one-half or until mixture rounds up on spoon without separation. Fill
pint jars, leaving 1/8-inch headspace. Adjust lids and process
according to the recommendations in Table 1.

Table 1. Recommended process time for Country Western Ketchup in a
boiling-water canner.

Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 -
1,000 ft: 15 min.
1,001 - 6,000 ft: 20 min.
Above 6,000 ft: 25 min.

======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
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