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Tomato catsup

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Ingredients/Components

garlic cloves, minced - 2 item
whole black peppercorns - 8 item
whole cloves - 5 item
whole allspice - 5 item
cup white vinegar - 1 item
ripe tomatoes - 10 lb
Tbsp salt - 1 item
Tbsp paprika - 1 item
cup packed dark brown sugar - 3/4 item
onions finely chopped - 3 item
red or green bell peppers, seeded and chopped - 2 item
two-inch stick of cinnamon - 1 item
tsp whole celery seed - 1 item
tsp or more cayenne - 1/4 item

How to make tomato catsup:

Cook tomatoes, onion, pepper and garlic in a 6 quart or larger pot 30 to 40 minutes until soft. Puree in food processor or press through a food mill. Return puree to pot and simmer until mixture is reduced by half--30 to 40 minutes. Tie seasoning together in a cheesecloth bag and add to the tomato mixture. Simmer, stirring frequently to avoid scorching and sticking until the catsup is very thick. Remove spice bag. Spoon into clean hot jars leaving 1/4-inch head space; seal. Process in a boiling water bath 10 minutes. Yield: about 7 pints.

Recipe categories: Sauces, Savory sauces, Spreads.

Rating:

3.8

Average rating: 3.8, total votes: 6

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sugar, pkg, salt, garlic cloves, minced, green onions, tbsp lemon juice