Selecting, Preparing and Canning Tomatoes

Country Western Ketchup

Country Western Ketchup

• 24 lbs ripe tomatoes
• 5 chile peppers, sliced and seeded
• 1/4 cup salt
• 2-2/3 cups vinegar (5 percent)
• 1-1/4 cups 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

Yield: 6 to 7 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. 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 chile peppers 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.

This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2006.

Reviewed May 2009.

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