Blender Ketchup

 8 lbs of ripe tomatoes

2 medium sized sweet red peppers

2 medium sized green peppers

2 medium Jalapeno peppers

4 onions, peeled and quartered

3 cups 5%acid strength cider vinegar

3 cups sugar

3 tablespoons canning/pickling salt

3 teaspoons dry mustard

1/2 teaspoon ground red pepper

1/2 teaspoon allspice

1  1/2 teaspoons cloves

1 teaspoon cinnamon

 Dip tomatoes into boilng water for 1/2 minute to loosen skins.  Place in cold water.  remove shins and cores.  Quarter.

 Remove seeds and membranes from peppers, cut into strips.

 Put tomatoes, peppers and onion into blender container, filling jar 3/4 full.  Blend at high speed until liquid.  Pour into kettle.  repeat until all vegetables are blended.

 Cook, stirring constantly about 5 minutes.  Add rest of ingredients.  Cook over medium heat, uncovered, for about 2 hours.  Stir frequently to make sure it doesn't scorch.  Cook until it is reduced about  1/2 and it rounds up on a spoon with no separaton of liquid and sauce.

Ladle into 4 hot pint jars.  Fill to within 1/8 of jar top.  Wipe jar rim, adjust lids.

Process in boiling water bath 15 minutes.

My family really likes this recipe.  I got it out of a Farm Journal Canning and Freezing cookbook that I bought about 30 years ago.