I am making this ketchup recipie. http://www.pickyourown.org/ketchup.htm
The processing time in a pressure caner seems super long. Does anyone know why this time is so much longer then other ketchup recipes?
That website isn't the most reliable. As best I can tell, the ketchup recipe is a less-sweet, less-spicy variation of the NCHFP ketchup. It has a pound more of tomatoes but 2 cups less onions, so I suppose all things considered, it balances out. (That's just a guess.)
I have no idea why the processing time is so long. That's longer than a meatless spaghetti sauce, which has mushrooms and oil.
A conventional ketchup recipe is 15 minutes BWB. I see no reason why the PC time would need to be any greater. It looks like the time was just pulled out of a hat.