Blender Ketchup - cooking recipe

Ingredients

48 ripe tomatoes, medium size (about 8 lbs.)
2 sweet red peppers, medium size
2 green bell peppers, medium size
4 onions, medium size
3 cups vinegar (I used cider vinegar)
3 cups sugar
2 teaspoons salt
3 teaspoons dry mustard
1/2 teaspoon red pepper (I used cayenne, although there is a slight difference)
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground cloves
1 1/2 teaspoons ground cinnamon

Preparation

Quarter tomatoes; remove stem ends.
Add peppers, seeded and cut into chunks, and onions, peeled and quartered.
Mix.
Put vegetables into blender, filling 3/4 full.
Blend at high speed for about 10 seconds; or until vegetables are pureed.
Repeat as necessary; pour all into a large kettle.
Add rest of ingredients; stir to blend thoroughly.
Bring to boil over medium heat; lower heat and simmer, uncovered until volume is reduced by half.
(My half recipe took about an hour ro reduce.) Pour into hot jars.
Adjust lids.
Process in boiling water bath for 10 minutes at 212 degrees.
Remove jars and complete seals.