Blender Ketchup

Preparation info

  • Difficulty


  • Makes

    5 pints

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Use dead-ripe tomatoes, white vinegar, and spices tied in cloth bag


  • 48 medium tomatoes (about 8 lbs.)
  • 2 ripe sweet red peppers
  • 2 sweet green peppers
  • 4 onions
  • 3 c. vinegar
  • 3 c. sugar
  • 3 tblsp. salt
  • 3 tsp. dry mustard
  • ½ tsp. ground red pepper
  • ½ tsp. whole allspice
  • tsp. whole cloves
  • tsp. broken stick cinnamon


  • Quarter tomatoes; remove stem ends. Add peppers, seeded and cut in strips, and onions, peeled and quartered. Mix.
  • Put vegetables in blender container, filling jar ¾ full. Blend at high speed 4 seconds; pour into large kettle. Repeat until all vegetables are blended.
  • Add vinegar, sugar, salt, dry mustard, red pepper and remaining spices, tied loosely in thin muslin bag. Simmer, uncovered, in slow oven (325°) or in electric saucepan until volume is reduced one half. Remove spices.
  • Pour into hot jars. Adjust lids. Process in boiling water bath (212°) 10 minutes. Remove jars and complete seals unless closures are self-sealing type.

In this section