What's For Breakfast:

toasted multi-grain english muffin, farm fresh egg, provolone, cheddar, blender ketchup, salt & pepper

We're in the process of trying to make this a special at the cafe. Right now we're testing gluten-free english muffin recipes so that we can "all just get along." In the meantime, I'm using Food For Life's sprouted grain muffins at home slathered in homemade (and canned!!) ketchup. Enjoy.

Blender Ketchup
We snagged this recipe from our beauteous friends Casey and Catherine (they adapted it from "The Complete Book of Small-Batch Preserving") and couldn't get enough of it. It's so simple and makes the prospect of canning oh-so-doable.

7 cups chopped, peeled, plum tomatoes (about 4 pounds)
1/2 cup chopped onion
1/2 cup chopped sweet red pepper
2/3 cup cider vinegar
1/4 cup granulated sugar (it's very likely Casey subbed agave)
2 tsp pickling salt
1 cinnamon stick
1/2 tsp whole allspice
1/2 tsp whole clove
1/2 tsp peppercorns
1 bay leaf

1) Combine tomatoes, onion and red pepper in a blender or food processor
and process until smooth. Remove to a large stainless steel or enamel saucepan. Bring to a boil over high heat, reduce heat and boil gently, uncovered for 30 minutes.

2) Add vinegar, sugar and salt. Tie cinnamon, allspice, cloves, peppercorns and bay leaf in cheesecloth and add to saucepan. Return to a boil and boil gently, uncovered, stirring frequently, until volume is reduced by half or until mixture rounds up on a spoon without separation,
about 1 1/2 hours. Remove cheesecloth bag.

3) Remove hot jars from canner and ladle ketchup into jars to within 1/2 inch of rim. Process 15 minutes.

Makes about 3 cups.

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