is this ketchup recipe safe?

laceyvail(6A, WV)August 15, 2013

I just posted this on the cooking forum, but I meant to post it here. I found the recipe about a year ago, don't know where I got it, and was going to make it today, but just realized I don't know if it's safe. No vinegar or lemon juice in it.

Smokey Chipotle Ketchup

5 lbs. tomatoes, chopped
1 lg. onion, finely chopped
1 lg poblano pepper, finely chopped
4 canned chipotles in adobo sauce, chopped
1 c. br. sugar
1 tsp. celery seed
1 tsp. black pepper
1 1/2 tsp salt

Simmer 1 1/2 hrs until reduced by 1/4. Puree. Cook again until thick and dark brown. Process in pt or 1/2 pt jars 20 mins.

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malna

This is the recipe from KatieC that I have, which does have vinegar in it (and it's excellent):

Smoky Chipotle Ketchup

Recipe By :Katie
Serving Size : 0 Preparation Time :0:00
Categories : Preserving

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 lbs. ripe tomatoes -- coarsely chopped
1 large onion -- finely chopped
1 large poblano chili -- finely chopped
2 jalapeno chilies -- coarsely chopped
4 canned chipotle chilies -- (2-5) chopped
1/2 cup cider vinegar
1 cup dark brown sugar
1 tsp. celery seed
1 1/2 tsp. mustard seed
1 tsp. black pepper
1 1/2 tsp. salt

Combine all ingredients in large, heavy nonreactive pot and bring to a boil over medium heat. Reduce heat and simmer 1 1/2 hours, stirring occasionally, until vegetables are soft and sauce is reduced by one-fourth.

Puree in a food processor or food mill, or use a stick blender. Strain through a sieve if desired. Bring to a boil and simmer until quite thick and dark brownish red.

Store in the refrigerator for up to 1 month, or process in a boiling water bath: 15 minutes at 0-1000 ft., 20 minutes at 1001- 6000 ft. and 25 minutes above 6000 ft.

    Bookmark   August 15, 2013 at 6:12AM
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laceyvail(6A, WV)

Thank you so much. I must have omitted the vinegar when I copied it!

    Bookmark   August 15, 2013 at 6:46AM
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malna

I saw your response on the Cooking Forum. I looked back at my notes and I had handwritten that I cut the sugar back to 2/3 cup and "might try 1/2 cup next time."

I must have thought the first batch I made (don't remember - it was years ago) was too sweet as well :-)

    Bookmark   August 16, 2013 at 9:34AM
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