MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Smoky Ketchup
 Categories: Condiments, Vegetables, Herbs, Chilies
      Yield: 64 Servings
 
      2 c  Oak or hickory wood chips
      8 lb Ripe tomatoes
      1 c  White vinegar
      1    (1 1/2") stick cinnamon
  1 1/2 ts Whole cloves
      1 ts Celery seeds
      3    Whole allspice
    1/2 c  Fine chopped onion
    1/2 ts Cayenne pepper
      1 c  Sugar
      2 ts Salt
 
  At least 1 hour before grilling, soak wood chips in enough
  water to cover; drain before using.
  
  Halve, core, and seed tomatoes. For a charcoal grill,
  arrange medium coals in the bottom of a covered grill;
  sprinkle coals with wood chips. Place tomatoes on grill
  rack directly over coals. Grill for 5 to 8 minutes or
  until tomatoes are slightly softened and starting to char.
  (For a gas grill, preheat grill. Reduce heat to medium.
  Add wood chips according to the manufacturer's directions.
  Place tomatoes on grill rack directly over heat. Grill as
  above.) Remove from grill. When tomatoes are cool enough
  to handle, peel off and discard skins; coarsely chop
  tomatoes.
  
  In a small saucepan combine vinegar, stick cinnamon,
  cloves, celery seeds, and allspice. Bring to boiling;
  remove from heat. Cover and set aside.
  
  In an 8 quart stainless-steel, enamel, or nonstick heavy
  pot combine chopped tomatoes, onion, and cayenne pepper
  (measure depth with a ruler). Bring to boiling; reduce
  heat. Simmer, uncovered, for 45 minutes, stirring
  frequently. Using an immersion blender, blend mixture
  until nearly smooth. Stir in sugar. Return to boiling;
  reduce heat. Simmer, uncovered, for 1 1/4 to 1 1/2 hours
  or until reduced by half (measure depth again with ruler;
  should be half of original depth).
  
  Strain vinegar mixture; discard solids. Add vinegar
  mixture and salt to tomato mixture. Return to boiling;
  reduce heat. Simmer, uncovered, about 30 minutes or until
  mixture reaches desired consistency, stirring frequently.
  Using the immersion blender, blend mixture until smooth.
  
  Ladle hot ketchup into hot sterilized half-pint canning
  jars, leaving a 1/2" headspace. Wipe jar rims; adjust lids
  and screw bands.
  
  Process filled jars in a boiling-water canner for 15
  minutes (start timing when water returns to boiling).
  Remove jars from canner; cool on wire racks.
  
  Makes 4 half-pints.
  
  Better Homes & Gardens | November 2014
  
  MM Format by Dave Drum - 12 November 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Salt is basically cocaine for the palate.
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