Fresh Tomato Ketchup Recipe
Yield: 2 1/2 pintsRecipe by luhu.jp
Ingredients:
1/4 cup: Canola Oil,
6 lbs: Ripe Tomatoes, cored and
Cut in large wedges,
12 ounce: Red Onion, cut in wedges
1/2 cup: Parsley Leaves, loosely
Packed,
3/4 cup: Celery, chopped
1/4 cup: Carrot, chopped
1 tsp: Mustard Seed,
1: Cinnamon Stick,
1 tsp: Whole Allspice,
1: Whole Nutmeg,
1 1/2 cup: Malt Vinegar,
3/4 cup: Packed Brown Sugar,
1 tbsp: Molasses,
1 tsp: Salt,
Directions:
In a large heavy nonreactive pot, heat oil. Add tomatoes, onions,
parsley, celery, and carrot. Bring to a simmer. Reduce heat. Simmer
slowly, uncovered, for 45 minutes, stirring occasionally. Cool.
Press through a food mill or fine sieve, seperating as much thick
puree as possible. Discard solids and return puree to a clean pot.
Tie mustard, cinnamon, allspice, and nutmeg in a cheesecloth bag.
Crush spices with a meat mallet. Add to puree along with vinegar,
brown sugar, molasses, and salt. Mix well.
Bring to a boil. Reduce heat. Boil gently 2 to 4 hours until mixture
thickens and is reduced to 4 or 5 cups, stirring frequently. (Cooking
tine will depend on juiciness of tomatoes/ Gradually reduce heat and
stir more frequently as mixture becomes thicker to prevent sticking
and excessive splattering.)
Remove spice bag. Ladle ketchup into 2 or 3 sterilized pint canning
jars. Seal. Cool on rack to room temperature. Store in refrigerator
up to 2 months.
Source: Victoria Magazine, August 1994 Typed by Katherine Smith
Cyberealm BBS Watertown NY 315-786-1120
Source from luhu.jp
parsley, celery, and carrot. Bring to a simmer. Reduce heat. Simmer
slowly, uncovered, for 45 minutes, stirring occasionally. Cool.
Press through a food mill or fine sieve, seperating as much thick
puree as possible. Discard solids and return puree to a clean pot.
Tie mustard, cinnamon, allspice, and nutmeg in a cheesecloth bag.
Crush spices with a meat mallet. Add to puree along with vinegar,
brown sugar, molasses, and salt. Mix well.
Bring to a boil. Reduce heat. Boil gently 2 to 4 hours until mixture
thickens and is reduced to 4 or 5 cups, stirring frequently. (Cooking
tine will depend on juiciness of tomatoes/ Gradually reduce heat and
stir more frequently as mixture becomes thicker to prevent sticking
and excessive splattering.)
Remove spice bag. Ladle ketchup into 2 or 3 sterilized pint canning
jars. Seal. Cool on rack to room temperature. Store in refrigerator
up to 2 months.
Source: Victoria Magazine, August 1994 Typed by Katherine Smith
Cyberealm BBS Watertown NY 315-786-1120
Source from luhu.jp