Canning Recipes




Cucumber Catsup
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
8 cups ground cucumbers
1 1/2 cups chopped onion
1 sweet red pepper -- chopped
2 cups sugar
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon salt
1/4 teaspoon ground black pepper
4 cups vinegar, 5% acidity

Prepare Ball brand or Kerr brand jars and closures according to
manufacturer's instructions.

Combine cucumbers, onions and pepper. Add just enough water to prevent
sticking, about 1/2 cup. Simmer until vegetables are tender, stirring
occasionally. Add sugar, spices and vinegar. Simmer until as thick as
desired, stirring occasionally.

Carefully ladle hot catsup into hot jars, leaving 1/4-inch headspace.
Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place
lid on jar with sealing compound next to glass. Screw band down evenly
and firmly just until a point of resistance is met -- fingertip tight.

Process 10 minutes in a boiling-water canner. At elevations higher than
1,000 feet, boil 2 additional minutes for each additional 1,000 feet
elevation.

This recipe yields about 3 pints.





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