Ketchup

I am trying to get files together, I thought I would share what I have collected over many, many moons!

Total Time: 2 hours

Yield: 3 Pints

Ingredients:

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Steps:

  1. Peel, core, and chop tomatoes and red pepper.
  2. In a large saucepan or Dutch oven over moderate heat, combine the tomatoes, onion, and red bell pepper, and cook until the vegetables are soft. Use a sieve, press the vegetables through to make a puree. Return the vegetable puree to the saucepan.
  3. Over high heat, cook the vegetable puree rapidly until it is thick and volume is reduced by about half takes about 1 hour.
  4. Cut a 4-inch square of cheesecloth. Place the celery seed, mustard seed, allspice, and cinnamon stick in the center, gather up the corners to form a bag, and secure with string. Add the spice bag, brown sugar, and salt to the tomato mixture. Over low heat, cook the mixture gently for 25 minutes, stirring frequently.
  5. Stir in the cider vinegar and paprika. Continue to cook, stirring frequently, until the mixture is thick.
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  7. Spoon the ketchup into jars, put lid on tight, store in a cool, dark place.
  8. Ketchup will be ready to eat in 1 week. Once a jar has been opened, store in the refrigerator.

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May 8, 20140 found this helpful

In your directions you add cider vinegar to the recipe, but it is not listed in the ingredients. How much cider vinegar do you add?

Reply Was this helpful? Yes
Anonymous
May 8, 20140 found this helpful

My mind is on leave! I am so sorry! It is 1/2 cup cider vinegar.

Reply Was this helpful? Yes

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