Canning Recipes

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Homemade Catsup
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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1 cup white vinegar
1 cinnamon stick - (1 1/2" long) -- broken
1 1/2 teaspoons whole cloves
1 teaspoon celery seed
8 pounds tomatoes - (abt 24 med)
1/2 cup chopped onion
1/4 teaspoon ground red pepper
1 1/2 cups brown sugar - (packed)
1/4 cup lemon juice
2 teaspoons salt

In a small saucepan combine vinegar, cinnamon, cloves, celery seed. Bring
to boiling. Remove from heat, transfer to bowl, set aside.

Wash tomatoes. Remove stem ends and cores (no need to peel). Cut into
quarters and place in colander to drain; discard liquid. Place tomatoes
in 8- to 10-quart Dutch oven or kettle. Add onion and pepper. Bring to
boiling; cook, uncovered for 15 minutes, stirring often.

Press tomato mixture through food mill or sieve; discard seeds and skins.
Return pureed mixture to kettle, stir in brown sugar. Heat to boiling;
reduce heat. Boil gently, uncovered for 1 1/2 to 2 hours or until reduced
by half, stirring occasionally.

Strain vinegar mixture into tomato mixture; discard spices. Add lemon
juice and salt. Simmer, uncovered, about 30 minutes or to desired
consistency, stirring often.

Ladle catsup into hot, clean half-pint canning jars, leaving 1/8-inch
headspace. Wipe jar rims; adjust lids. Process jars in a boiling-water
canner for 15 minutes. Remove jars from canner; cool on racks.

This recipe yields 4 half-pints.

© 2008
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