Tomato Ketchup

1. 1

   Wash vegetables; slice and remove seeds from peppers.

2. 2

   Cook until celery is tender, then press through a fine sieve or pureeing device.

3. 3

   Boil rapidly for about 30 minutes to evaporate some of the liquid.

4. 4

   Add vinegar, sugar and spices.

5. 5

   Cook, stirring occasionally, until mixture is thickened.

6. 6

   Fill hot, sterilized jars and seal at once.

7. 7

   This makes 3 to 4 pints of ketchup.

* Per serving · 4 servings · Values may vary.

No additional tips available.