Blender Ketchup Recipe

• 48 med. tomatoes (about 8 lbs.)
• 2 med. sweet red peppers
• 2 med. green peppers
• 4 onions, peeled and quartered
• 3 c. 5% acid strength vinegar
• 3 c. sugar
• 3 tbsp. pickling salt
• 3 teaspoon dry mustard
• 1/2 teaspoon grnd red pepper
• 1/2 teaspoon whole allspice
• 1 1/2 teaspoon whole cloves
• 1 (3 inch) stick cinnamon

1. Quarter tomatoes; remove stem ends.
2. Seed peppers and cut in strips.
3. Put tomatoes, peppers and onion in blender container, filling jar 3/4 full.
4. Blend at high speed 4 seconds; pour into large kettle.
5. Repeat till all vegetables are blended.
6. Add in vinegar, sugar, salt, mustard and pepper.
7. Tie spices in cheesecloth bag; add in to kettle.
8. Simmer in 325 degree oven or possibly in electric saucepan till volume is reduced to 1/2.
9. Remove spice bag.
10. Ladle into 5 warm, sterilized pint jars, filling to within 1/4 inch from the top.
11. Adjust lids.
12. Process in boiling water bath 10 min.
13. Start to count the processing time when water in canner returns to boiling.
14. Remove jars.
15. Cold on wire rack 12 to 24 hrs.
16. Check jars for airtight seal.
17. Makes 5 pints.

tomatoes, sweet red peppers, green peppers, onions, vinegar, sugar, pickling salt, dry mustard, grnd red pepper, whole allspice, whole cloves, cinnamon

Taken from cookeatshare.com/recipes/blender-ketchup-30860 (may not work)