Ketchup

Irishwitch
Silver Post Medal for All Time! 390 Posts

Total Time: 2 hours

Yield: 3 Pints

Ingredients:

• 24 ripe tomatoes OR you can use canned tomatoes
• 1 chopped yellow onion
• 1 red pepper
• 1 -1/2 tsp celery seed
• 1 tsp mustard seed
• 1 tsp whole allspice
• 1 stick cinnamon
• 1 cup firmly packed brown sugar
• 1 Tbsp salt
• 1/2 cup cider vinegar
• 1 Tbsp paprika

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.
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5. Stir in the cider vinegar and paprika. Continue to cook, stirring frequently, until the mixture is thick.
6. Spoon the ketchup into jars, put lid on tight, store in a cool, dark place.
7. Ketchup will be ready to eat in 1 week. Once a jar has been opened, store in the refrigerator.

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geminisinger

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?

 

Anonymous
Bronze Recipe Medal for All Time! 88 Recipes

May 8, 20140 found this helpful

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

 

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