12 lbs ripe tomatoes, coarsely
chopped
2 lg onions, cut into
pieces
1 red bell pepper,
seeded and chopped
1 T each, mustard seed,
whole black peppers and basil leaves
2 t whole allspice
2 small dried hot chile
peppers
1 lg bay leaf
1 stick cinnamon, about
3 inches long
1 1/2 cups firmly
packed brown sugar
1 T each salt and
paprika
1 c vinegar
anchovy paste to taste.
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You can freeze the catsup or can it. To can, prepare 4 pint size glass jars. Fill within 1/4 inch of top, seal and process in a boiling water bath for 15 minutes. Makes 2 quarts. *Anchovy paste makes any salad dressing more delicious so invest in a tube. And finally an URL with a good recipe: http://www.naturalnews.com/034294_ketchup_recipes.html
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