Canning Recipes




Tomato Catsup
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
8 quarts tomatoes
1 cinnamon stick - (2" long)
8 medium onions
1 tablespoon whole peppercorns
2 long red peppers
1/2 teaspoon dry mustard
3/4 cup brown sugar
1/2 garlic clove
1 tablespoon whole allspice
1/2 bay leaf
1 tablespoon whole cloves
2 cups cider vinegar
1 tablespoon whole mace
1 tablespoon celery seed

Wash the tomatoes and cut into pieces. Slice and add the onions. Remove
the seeds and membranes from the long red peppers (not Bell peppers) and
add. Simmer until soft.

Rub mixture through a food mill. Add the brown sugar. Form a bag and put
the allspice, cloves, mace, celery seed, peppercorns, stick cinnamon, dry
mustard, garlic and bay leaves in it. Tie the bag very tightly and add to
the tomato sauce. Boil, stirring often until the volume is reduced by
half. Remove and discard the spice bag and add the vinegar. Reduce heat
and simmer the catsup for another 10 minutes.

Pour into well-sterilized jars, leaving about 1/4-inch of headroom. Seal
and process for 15 minutes in a boiling water bath. Store in a dry, cool
location.

This recipe yields 20 half-pints.




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