Title: Best Tomato Catsup
Categories: Vegetable Relish
Yield: 50 Servings
| 1 1/2 | ts | Whole cloves |
| 1 1/2 | ts | Broken stick cinnamon |
| 1 | ts | Celery seed |
| 1 | c | White vinegar |
| 8 | lb | Ripe tomatoes (25 med) |
| 1 | tb | Chopped onion |
| 1/4 | ts | Red pepper |
| 1 | c | Sugar |
| 4 | ts | Salt |
Measure spices into small saucepan; add vinegar. Cover; heat to a boil.
Remove from heat; let stand while preparing tomato mixture. (Spices steep
in vinegar just like tea. It's this separate brewing for spicy flavor that
keeps the catsup a rich red color.) Wash tomatoes. Mash in a large pan. Add
onion and red pepper. Heat to a boil; cook 15 minutes, stirring
occasionally. Put tomatoes through a food mill or a coarse sieve or
colander. Add sugar to the tomato juice. Heat to a boil; then simmer
briskly. Cook till you have only half the amount you began with. This
should take 45 to 60 minutes. Strain spiced vinegar mixture into tomato
mixture; discard spices. Add salt. Simmer about 30 minutes or until
desired consistency. Stir often. Fill hot, sterilized jars; seal at once.
Makes 2 pints. ~-- þ RM 1.0 00113 þ I used to be indecisive, now I'm not so
sure. þ [R2.00k] LUCIFERnet HOST Bytebrother's MBOTVM BBS Wichita, KS
316-554-0005 ® ¯ BBS: Execnet 914 667-4567 Date: Mon, 08-02-93 (07:36)
Number: 176 Refer: 0 To: ALL From: BOB HOGAN Subj: Newton Baked Onions
Conf: LN-Cuisine (3800) Read: No Status: Public Contains 1 Recipe