Ripe Tomato Ketchup
- 12 large ripe tomatoes
- 6 sweet green peppers chopped
- 2 pods cayenne pepper - (to 3)
- 3/4 cup sugar
- 1 teaspoon canning salt
- 1 cup water
- 6 onions chopped
- 1 cup cider vinegar
Bring a large pan of water to a boil. Drop tomatoes in the boiling water for approximately 2 minutes. Remove to a pan of ice water. The skins will slip off easily.
Chop the tomatoes, peppers and onions. Stir in the remaining ingredients and cook until all are tender. Cook over medium to medium-high heat. Put the mixture into clean, sterilized pint jars and seal.
This recipe yields 10 to 12 pints.