Canning Recipes

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Tomato Catsup II
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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2 1/2 quarts ripe tomatoes - (measure after removing
skins, seeds, core, and any green parts)
3 cinnamon stick - (3" long)
2 teaspoons mustard seeds
3 teaspoons celery seeds
1 teaspoon whole cloves
3/4 cup finely-chopped onion
1 large garlic clove -- chopped (optional)
1 cup cider vinegar, 5% acidity
1/2 cup sugar
1 1/4 teaspoons salt
1 teaspoon paprika
1/8 teaspoon cayenne pepper -- or to taste

Simmer tomatoes for about 20 minutes and press through a colander, food
mill, or a fine sieve to remove seeds. If you have a blender, blend
cooked tomatoes before straining to get more pulp. Heat strained tomato
pulp to a boil and continue boiling until the volume is reduced by about
half. Stir often to prevent sticking and scorching.

Place cinnamon stick, mustard seeds, celery seeds, and whole cloves on a
thin, clean white cloth. Tie cloth to make spice bag. Add spice bag to
boiling pulp and simmer for 30 to 40 minutes. Remove bag. Tie onion and
garlic, if used, in a thin cloth bag and add to pulp when you add spices.
Cook for 20 minutes and remove this bag.

Add the mixture of vinegar, sugar, salt, paprika, and cayenne pepper to
the tomato-spice mixture. Boil rapidly, stirring constantly, from 5 to no
more than 10 minutes.

Pour hot catsup into clean, hot pint jars, leaving 1-inch headspace. Seal
with properly prepared canning lids. Process in pressure canner at 10
pounds pressure for 10 minutes.

This recipe yields 2 pints.

© 2008
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