Blend tomatoes, peppers, and onions at high speed for 5 seconds in electric blender. Boil gently 60 minutes, stirring frequently. Add vinegar, sugar, salt, and a spice bag containing dry mustard, red pepper, and other spices. Continue boiling and stirring until volume is reduced one-half and ketchup rounds up on a spoon with no separation of liquid and solids. Adjust lids and process jars as described in Table 2.
Tomatoes are an insignificant source of other vitamins.
Adapted for use in Indiana by April Mason and William D. Evers, Extension Specialists, Foods and Nutrition. Issued in furtherance of the acts of May S and June 30, 1914. The Purdue University Cooperative Extension Service is an equal opportunity equal access institution.