• Prep Time:
  • Cooking Time:
  • Serves: 9 Pints

Blender Ketchup

  • Recipe Submitted by on

Category: Condiments, Canning

 Ingredients List

  • 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

Table 1. Recommended process time for Blender Ketchup in a boiling-water

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.

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