Blender Ketchup


Quantity: About 9 pints

Jar size: Pints


24 lbs ripe tomatoes
2 lbs onions
1 lb sweet red peppers
1 lb sweet green peppers
9 cups vinegar (5 percent)
9 cups sugar
1/4 cup canning or pickling salt
3 tbsp dry mustard
1-1/2 tbsp ground red pepper
1-1/2 tsp whole allspice
1-1/2 tbsp whole cloves
3 sticks cinnamon


1. Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.

2. 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.

3. Remove seeds from peppers and slice into strips.

4. Peel and quarter onions.

5. 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.

6. Boil gently 60 minutes, stirring frequently.

7. Add vinegar, sugar, salt, and a spice bag containing dry mustard, red pepper, and other spices.

8. Continue boiling and stirring until volume is reduced one-half and ketchup rounds up on a spoon with no separation of liquid and solids.

9. Remove spice bag and fill jars, leaving 1/8-inch headspace.

10. Wipe rims with a clean damp cloth, adjust lids, and process in a boiling-water canner according to the recommendations.

11. Let cool, undisturbed, 12-24 hours and check for seals.


Processing time:

Processing Times for Boiling-Water Canner



Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft



15 min

20 min

25 min

Source: National Center for Home Food Preservation