Grandma Hoffmans Tomatoe Catsup Recipe
Yield: 8 PintsRecipe by luhu.jp
Ingredients:
8 lbs: Firm ripe tomatoes,
Coarsely chopped,
4 large: onions, sliced
1 Clove: garlic, finely minced
2: Bay leaves,
2: Red pappers, fresh or dried
3/4 cup: Firmly packed brown sugar,
2 tbsp: Whole allspice,
1: 1" length of stick cinnamon,
1 tsp: Ground cloves,
1 1/2 tbsp: Salt,
1 tsp: Freshly ground black pepper,
2 cup: Cider vinegar,
Place the tomatoes in a large kettle with the onions, garlic, bay
Directions:
leaves and red pepper pods. Cook until soft and strain through a
seive or put through a food mill. This should yield about 2 quarts
of tomato puree.
Return the puree to the kettle and add the brown sugar. Tie the
allspice and cinnamon in a small cheesecloth bag and add it to the
kettle along with the cloves, salt and pepper. Cook quiickly,
stirring frequently, until reduced to about half the original volume.
Season the mixture to taste with additional salt, if needed.
Remove the spice bag and add the vinegar. Simmer ten minutes longer
and pour at once into hot sterilized bottles. Seal the bottles with
paraffin.
SOURCE: "An Herb and Spice Cook Book", by Craig Claiborne, Copyright
1963
Source from luhu.jp
seive or put through a food mill. This should yield about 2 quarts
of tomato puree.
Return the puree to the kettle and add the brown sugar. Tie the
allspice and cinnamon in a small cheesecloth bag and add it to the
kettle along with the cloves, salt and pepper. Cook quiickly,
stirring frequently, until reduced to about half the original volume.
Season the mixture to taste with additional salt, if needed.
Remove the spice bag and add the vinegar. Simmer ten minutes longer
and pour at once into hot sterilized bottles. Seal the bottles with
paraffin.
SOURCE: "An Herb and Spice Cook Book", by Craig Claiborne, Copyright
1963
Source from luhu.jp