Recipe(tried): Catsup Recipes

Hello DJ,

These aren't Heinz recipes but they look good.

Betsy

From: tj1019@albnyvms.BITNET
Newsgroups: rec.food.recipes
Date: 13 Sep 1994 20:37:32 -0400

Tomato Catsup (using tomato puree)
from the Ball Blue Book

2 qts tomato puree
1 1/3 C vinegar
1/2 C sugar
2t whole allspice
2 sticks cinnamon
1t whole cloves
1 1/2 t paprika
1t dry mustard
1t salt
1/4t cayenne pepper

Combine puree, vinegar and sugar in a large sauce pot. Tie whole spices in a cheesecloth bag. Add to tomato mixture; add remaining ingredients and cook slowly until as thick as desired, about 45 to 60 minutes. As mixture thickens, stir frequently to prevent sticking. Remove spice bag. Pour hot into hot jars, leaving 1/4 inch head space. Adjust caps. Process 15 minutes in boiling water bath. Yields about 2 pints.

Tomato Catsup (using whole tomatoes)
from the Ball Blue Book

4 qts peeled, cored, chopped, red-ripe tomatoes (about 24 large)
1 C chopped onion
1/2 C chopped sweet red pepper
1 1/2 t celery seed
1 t whole allspice
1 t mustard seed
1 stick cinnamon
1 C sugar
1 T salt
1 1/2 C vinegar
1 T paprika

Cook tomatoes, onions, and pepper until soft. Press through a food mill or sieve. Cook rapidly until thick (volume is reduced by half), about 1 hour. Tie whole spices in a cheesecloth bag; add with sugar and salt to tomato mixture. Cook gently about 25 minutes, stirring frequently. Add vinegar and paprika, cook until thick. As mixture thickens, stir frequently to prevent sticking. Remove spice bag. Pour hot into hot jars, leaving 1/4 inch head space. Adjust caps. Process 10 minutes in boiling water bath. Yields about 3 pints.