Why don't you use one of the recipes on the NCHFP website. If they are too big, I would reduce everything equally.

My own personal opinion. I have tried any catsup recipe YET.

Personally I wouldn't be concerned. That's a lot of vinegar for that amount of product. If density is a concern use the processing time for tomato paste.

Carol

What ingredients appeal to you? They are just the standard ingredients for most all catsup recipes. Only thing that varies is the amount made.

Dave

The amount of vinegar "depending on ripeness" is iffy and it isn't a canning recipe, it is made for fresh use.

All have the same ingredients or the option of using them - tomatoes, pepper, chopped onion, vinegar, sugar, garlic, cloves, cinnamon, celery seed, dry mustard, and salt.

Sugar can always be brown or white, dried spices are always optional, vinegar is vinegar as long at it is 5%, peppers can be hot or sweet, onions are onions. *shrugs*

Your choice.

Dave

3 pounds tomatoes, about 10 medium
1 red bell pepper, seeded and chopped
1 onion, chopped
between 3/4 �" 1 cup cider vinegar (depending on ripeness of tomatoes)
1/2 cup brown sugar
1 clove garlic
1/8 teaspoon ground cloves
1/4 teaspoon cinnamon
1/2 teaspoon celery seed
1/2 teaspoon dry mustard
1 teaspoon salt

What is about this recipe to cause an alarm ?
Other than 3 lbs of tomato it has just one onion and one red bell pepper(plus some dry spices). To compensate for non tomato solids, it call for one cup of vinegar to acidify it. The whole finished thin is just 3 cups. Too much acid in there. One cup in 3 cups finish product. Even IF the tomato had ZERO acidity(pH =7), that cup of vinegar would have been more than enough to lower the pH way under 3(4.7 being max).

The only issues raised were possible density, source, and that it is a fresh use not a canning recipe.

Dave