---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Blender Ketchup
  Categories: Canning, Condiments
       Yield: 9 pints
  
      24 lb Ripe tomatoes
       2 lb Onions
       1 lb Sweet red peppers
       1 lb Sweet green peppers
       9 c  Vinegar (5 percent)
       9 c  Sugar
     1/4 c  Canning or pickling salt
       3 tb Dry mustard
   1 1/2 tb Ground red pepper
   1 1/2 ts Whole allspice
   1 1/2 tb Whole cloves
       3    Cinnamon sticks
  
   Use an electric blender and eliminate the need for pressing or sieving.
   
   Yield: About 9 pints
   
   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.
   
   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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