Blender Ketchup Recipes

Steps:

• Pour ground tomatoes into slow cooker. Swirl 1/4 cup water in each emptied can and pour into slow cooker. Add sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black pepper, cayenne pepper, and whole clove; whisk to combine.
• Cook on high, uncovered, until mixture is reduced by half and very thick, 10 to 12 hours. Stir every hour or so.
• Smooth the texture of the ketchup using an immersion blender, about 20 seconds.
• Ladle the ketchup into a fine strainer and press mixture with the back of a ladle to strain out any skins and seeds.
• Transfer the strained ketchup to a bowl. Cool completely before tasting to adjust salt, black pepper, or cayenne pepper.

Steps:

• Quarter tomatoes; remove stem ends.
• Add peppers, seeded and cut into chunks, and onions, peeled and quartered.
• Mix.
• Put vegetables into blender, filling 3/4 full.
• Blend at high speed for about 10 seconds; or until vegetables are pureed.
• Repeat as necessary; pour all into a large kettle.
• Add rest of ingredients; stir to blend thoroughly.
• Bring to boil over medium heat; lower heat and simmer, uncovered until volume is reduced by half.
• (My half recipe took about an hour ro reduce.) Pour into hot jars.
• Adjust lids.
• Process in boiling water bath for 10 minutes at 212 degrees.
• Remove jars and complete seals.