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Homemade Catsup

Posted by Hallee on Sep 7, 2011 in Hallee's Galley, Preserving, Recipes, sauces & spreads |

Homemade Catsup

When I get to working fast in the kitchen, I forget that often I should be taking pictures for posts for recipes.  This is one of those occasions.  I had a lot going on in my kitchen the day that I made this catsup, and I was finishing it up when I realized I should have been documenting the process.  Consequently, I apologize, but I will tell you that this is an incredibly flavorful condiment.  I will forever use it for our homemade catsup (or ketchup, as my spell check prefers!)

INGREDIENTS:

12 to 13 pounds of tomatoes (about 8 quarts)
10 medium sized onions
2 long red peppers
10 medium sized apples
¾ cup brown sugar, packed
1 TBS paprika
1 TBS whole allspice
1 TBS whole celery seed
1 TBS cloves
1 TBS mace
1 TBS black peppercorns
2 inches stick cinnamon
1 nutmeg
½ tsp dry mustard
1 clove garlic
2 small bay leaves
2 cups apple cider vinegar
2 TBS pickling salt

SUPPLIES:

large stock pot
miniature grater for the nutmeg
sharp knife/cutting board
cheesecloth or muslin for a spice bag, string to tie bag
measuring cups/spoons
mesh strainer
water bath canner
mason jars/lids
funnel for ladleing sauce into jars
ladle

PREPARATION:

Wash tomatoes and cut into small pieces.

Slice onions.

Remove seeds and membranes of peppers.

Peel, core, and slice apples.

Tie in cheesecloth or muslin bag: allspice, celery seed, cloves, mace, and peppercorns.

Grate the nutmeg.

Chop the garlic.

DIRECTIONS:

Simmer tomatoes, onions, peppers, and apples in large stock pot until soft.

Strain through a mesh strainer and return to the pot.

Add the paprika, spice bag, cinnamon, nutmeg, dry mustard, garlic, and bay leaves.

Boil rapidly without scorching, stirring often, about 1½ hours or until thick and reduced to half.

(In the meantime, bring water in your water bath canner to a boil, and sterilize your jars and lids in the water, boiling for 20 minutes.  Remove just prior to filling with the sauce so that the jars are hot when you fill them.)

Remove spice bag and cinnamon.

Add vinegar and salt.

Simmer and adjust salt to taste.  Boil 10 minutes longer until thick.

Ladle into hot jars.  Wipe the rims.  Seal.  Place in the water bath canner and boil for 20 minutes.  Remove.  When cool, check to make sure the lids have sealed properly before storing.

YIELD:

About 5 quarts

NOTES:

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

Hallee


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