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Tomato Catsup

ID: 192   Condiment/Dip Other Category(s): Canning  
  Yield/Servings: 2 1/2 quarts  
1 peck ripe tomatoes
3 onions, quartered
2 dry red peppers, cut up
1 1/2 bay leaves
1 tbs. whole allspice
1 small clove garlic
2 inches stick cinnamon
1/2 cup sugar
2 cups vinegar
1 tbs. salt

Peel tomatoes and cut out and discard stem ends. Cut tomatoes into quarters. Fill blender container with tomatoes, and liquefy until smooth. Pour through strainer to remove seeds. Measure juice and pour into saucepan. Add 1 tsp. salt for each quart of juice. Bring to boiling pint, remove from heat. Remove foam. Fill hot sterilized jars or bottles and seal. Process in boiling water bath 15 minutes.

Variation: For variety, add a few cloves, celery tops, onion or green pepper.

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Creative Cooking

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