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Western Gourmet Ketchup
Ms. Lavaughn Buehl, Janesville

7 quarts tomato puree (18 lbs. tomatoes)
3 Tbsp. salt
2/3 cup sugar
1 Tbsp. paprika
1/4 tsp. cayenne pepper
1 Tbsp. dry mustard
1 Tbsp. whole black peppers

1 Tbsp. whole allspice
1 Tbsp. mustard seeds
4 bay leaves
4 chili peppers (small hot peppers with pointed ends)
1 Tbsp. dried basil
2 cups vinegar

   Add all the ingredients, except the vinegar, to the tomato puree (tomatoes cooked until soft and put through a sieve). Spices should be tied loosely in cloth bag and mustard blended in a little tomato juice to prevent formation of lumps. Cook until thick, about 1-1/2 hours.

   Add vinegar the last 10 minutes of cooking. Remove spices. Pour into hot, sterilized jars; seal at once. Process in boiling water bath (212 degrees F) for 10 minutes. Makes 4 pints.

 

 


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