---------- Recipe via Meal-Master (tm) v8.02
       Title: Country Western Ketchup
  Categories: Condiments, Canning
       Yield: 1 recipe
      24 lb Ripe tomatoes
       5    Chile peppers
            -- sliced and seeded
     1/4 c  Salt
   2 2/3 c  Vinegar (5 percent)
   1 1/4 c  Sugar
     1/2 ts Ground red pepper (cayenne)
       4 ts Paprika
       4 ts Whole allspice
       4 ts Dry mustard
       1 tb Whole peppercorns
       1 ts Mustard seeds
       1 tb Bay leaves
   Yield: 6 to 7 pints
   Procedure: Wash tomatoes. Dip in boiling water for 30 to 60 seconds or
   until skins split. Dip in cold water Slip off skins and remove cores.
   Quarter tomatoes into 4-gallon stock pot or a large kettle. Add onions
   and red pepper. Bring to boil and simmer 20 minutes, uncovered. Combine
   spices in a spice bag and add to vinegar in a 2-quart saucepan. Bring to
   boil. Turn off heat and let stand until tomato mixture has been cooked
   20 minutes. Then, remove spice bag and combine vinegar and tomato
   mixture. Boil about 30 minutes. Put boiled mixture through a food mill
   or sieve. Return to pot. Add sugar and salt, boil gently, and stir
   frequently until volume is reduced by one-half or until mixture rounds
   up on spoon without separation. Fill pint jars, leaving 1/8-inch
   headspace. Adjust lids and process according to the recommendations in
   Table 1.
   Table 1. Recommended process time for Country Western Ketchup in a
   boiling-water canner.
   Style of Pack: Hot.  Jar Size: Pints.
   Process Time at Altitudes of 0 - 1,000 ft: 15 min.
                          1,001 - 6,000 ft: 20 min.
                            Above 6,000 ft: 25 min.
   * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
   * Meal-Master format courtesy of Karen Mintzias