Re: Ketchup
Here's a couple of recipes I have. Hope they are what you are looking for.
Tomato Ketchup
Yield: 1 batch
Description:
2 pounds tomatoes, chopped
2 large Garlic cloves, smashed
1/2 small onion, diced
1 tablespoon salt
2 teaspoons pickling spices
1/4 cup tomato paste
Directions:
In a medium stainless-steep or enamel saucepan, over a low flame, cook the tomatos and Garlic until the sauce begins to bubble.
Add the onion and red pepper and cook 1 to 2 minutes.
Stir in the corn syrup, vinegar, salt, and pickling spices and continue to simmer over the low flame until the sauce reduces and thickens, about 1-1/2 hours, stirring occasionally.
Do not rush. Cook over a low flame to prevent scorching.
Strain through a food mill and stir in the tomato paste.
Correct seasoning to taste, cool, and refrigerate in a covered container until needed.
The ketchup will thicken slightly as it cools, but it is not the consistency of store-bought ketchup.
The ketchup will keep up to three weeks.
Original Tomato Catsup
10 lb Tomato; totally ripe
1 Bell pepper, red; seeded & chopped
4 lg Onion; chopped
1 1/2 c Vinegar, cider
2 Garlic clove; crushed
1 ts Peppercorns
1 ts Allspice, whole
1 ts Cloves, whole
5 Cinnamon stick
1 ts Celery seed
1/2 t Mustard, dry
1/4 ts Cayenne
4 T Sugar, brown
3 T Sugar, white
1 ts Salt
Cut tomatoes in quarters and puree them in food processor along with bell pepper. Strain puree through a coarse sieve to remove skins and seeds. (You can dump the puree into a colander and work it through with your hands until there is nothing left in the colander but a dryish pulp of skins and seeds.)
Now puree onions, combine with tomato and pepper puree, and pour into a large stainless steel or enameled kettle. Cook and stir occasionally over low heat until it is reduced by about a third and is considerably thicker. Meanwhile put garlic, peppercorns, allspice, cloves, cinnamon, and celery seed into the vinegar in a small pot and simmer covered for 1/2 hour to steep spices in the vinegar. Pour about half the spiced vinegar through a tea strainer into the thickened tomato mixture. Stir. Also add sugar, mustard, cayenne, and salt at this point. Here is where the tasting comes in. You can adjust any of these ingredients to suit you. You can add more spiced vinegar. Or a little plain vinegar. More or less sugar, mustard, cayenne. Just sort of tinker with it. Cook it some more, stirring often, until it looks like catsup should look. Taste and adjust again. You may notice that it looks lightly curdled. Not to worry. Hit it a lick in the food processor. mooths right out. Pour into sterile jars leaving 1/8" of head space. Process in a boiling water bath 15 minutes.
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(Which really doesn't sound like a bad idea)
Re: Ketchup
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