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Catsup

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Ingredients 16 ingredients

  1. 3 tablespoons salt -- to taste
  2. Liquid pepper sauce to taste if you like
  3. Water
  4. Chop
  5. 2 teaspoons ground allspice
  6. 10 pounds very ripe tomatoes
  7. 2 cups brown sugar
  8. 5 teaspoons dry ground mustard
  9. 5 med-lg onions
  10. 4 cups cider vinegar
  11. a "hot" catsup
  12. 3 green peppers
  13. 2 cups white sugar
  14. 1 teaspoon ground cloves
  15. 3 sweet red peppers
  16. 3 teaspoons ground cinnamon
Contains MustardSulphites Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Wash the tomatoes. Remove core, skin, and seeds (in that order) and coarsely chop. Wash, remove seeds, and coarsely chop the pepper. Chop the onions. Mix all of hte vegetables together. Put 1 cup of vinegar in your blender or food processor, add some of the vegetable mixture and puree. Continue to add vinegar and vegetables until all have been processed.
  2. Combine the dry ingredients in a small bowl.
  3. OVEN COOKING: Pour vegetable puree into a roasting pan and mix in the dry ingredients. (Add liquid pepper sauce if using.) Bake uncovered at 300F stirring occasionally until it has reduced itself by half. This will take 4-5 hours depending on how much juice the tomatoes contained.
  4. STOVE-TOP COOKING: Catsup can also be cooked to the desired thickness on top of the stove in a large heavy kettle. Stir often if cooked on top of the stove because the catsup can easily stick and the resulting scorched taste can spoil the entire batch. Use a heavy kettle for stove-top cooking because light weight aluminum tends to have "hot spots" that will encourage sticking.
  5. When reduced to the desired thickness, pour into sterilized jars and process in boiling water bath for 15 minutes.
  6. The catsup is best if you allow it to mellow for about a week before you serve it the first time.
  7. YIELD: about 8 pints

Plating

Cookware for this recipe

  • Saucepan
  • Roasting tin
  • Mixing bowl
  • Blender
  • Food processor
  • Chef's knife
  • Cutting board
  • Wooden spoon
  • Kettle
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Recipe By: The Cook's Book of Uncommon Recipes. Saved from RecipeSource (SOAR) (http://www.recipesource.com/side-dishes/condiments/01/rec0198.html), file Recipes/www.recipesource.com/side-dishes/condiments/01/rec0198.html in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mastercook text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.