http://www.uga.edu/nchfp/how/can_03/...r_ketchup.html

  • 24 lbs ripe tomatoes
  • 2 lbs onions
  • 1 lb sweet red peppers
  • 1 lb sweet green peppers
  • 9 cups vinegar (5 percent)
  • 9 cups sugar
  • 1/4 cup canning or pickling salt
  • 3 tbsp dry mustard
  • 1-1/2 tbsp ground red pepper
  • 1-1/2 tsp whole allspice
  • 1-1/2 tbsp whole cloves
  • 3 sticks cinnamon
Yield: About 9 pints


Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Then dip in cold water, slip off skins, core, and quarter. Remove seeds from peppers and slice into strips. Peel and quarter onions. Blend tomatoes, peppers, and onions at high speed for 5 seconds in electric blender. Pour into a 3- to 4-gallon stock pot or large kettle and heat. Boil gently 60 minutes, stirring frequently. Add vinegar, sugar, salt, and a spice bag containing dry mustard, red pepper, and other spices. Continue boiling and stirring until volume is reduced one-half and ketchup rounds up on a spoon with no separation of liquid and solids. Remove spice bag and fill jars, leaving 1/8-inch headspace. Adjust lids and follow process times for regular ketchup according to the recommendations in Table 1.


Table 1. Recommended process time for Blender Ketchup in a boiling-water canner.
Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Hot Pints 15 min 20 25


This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009.

Reviewed November 2009.