Canning Recipes




California Catsup With Plum Catsup Variation
Ingredients:


Cooking Directions:

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 pounds ripe Roma tomatoes -- cored, chopped
1 large onion -- chopped
2 tablespoons chopped garlic
1 1/2 cups cider vinegar
1 cup sugar
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper - (to 3/4)
1/2 teaspoon ground mace or nutmeg
1/4 teaspoon ground cinnamon
1 dry bay leaf
1 1/4 teaspoons salt

In a blender or food processor, combine tomatoes, onion, and garlic, a
portion at a time, and whirl until smoothly pureed. Pour mixture through
a fine strainer set over a 5- to 6-quart pan, stirring and pressing to
push mixture through. Discard any residue left in strainer. To pan, add
vinegar, sugar, coriander, cayenne, mace, cinnamon and bay leaf.

Boil gently, uncovered and stirring often, until mixture is thick and
reduced to about 4 cups, 1 1/2 to 2 hours (adjust heat to maintain a
gentle boil; if mixture splatters out of pan, lower heat). Add salt to
taste. Remove and discard bay leaf. Serve warm or cool. To store, cool,
cover, and chill up to 1 month. Or process as directed below.

To process for canning: Fill clean, not sterilized half-pint or pint
canning jars to within 1/4-inch of rim. Wipe jar rims clean. Cover with
hot, sterilized lids; screw on bands. Place jars on a rack in a canning
kettle half-full of hot water. Add more hot water, if needed, to cover
jars by 1 inch. Cover pan and simmer for 20 minutes. Lift out jars, set
on a towel, and let cool. Test the seal by pressing each lid. If lid
stays down, the seal is good. If it pops when pressed, store jar in
refrigerator up to 1 month.

This recipe yields about 2 pints.

To make Plum Catsup: Follow recipe for California catsup, omitting
tomatoes. Use 6 pounds ripe tart red plums, pitted. Decrease cider
vinegar to 1 cup. Increase the sugar to 1 1/2 cups. Add 1 1/2 teaspoons
ground ginger. Boil gently, uncovered, until thick and reduced to about 6
cups, 1 1/2 to 2 hours. (Makes 3 pints)

Comments: Serve this sweet and tangy sauce with smoked or fresh pork,
chicken or duck.





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