Tomato Catchup
- 4 quarts ripe tomatoes
- 1 cup chopped sweet red pepper
- 2 medium onions, chopped
- 1/2 cup strong cider vinegar
- 1/2 chili pepper, sliced (no seeds)
- 1/2 tablespoon salt
- 1 tablespoon sugar
- 1 teaspoon dry mustard
- 1 teaspoon whole allspice
- 1 teaspoon whole cloves
- 1 teaspoon peppercorns
- 1 teaspoon cinnamon
Quarter tomatoes without peeling, add sweet pepper and onion, heat slowly to boiling point. Boil until tomatoes are well cooked, then rub through coarse sieve. Measure, and to each quart of pulp and juice use the above seasonings. Tie spices in cheesecloth bag, add to kettle with other ingredients, cook rapidly until thick, stirring frequently to prevent sticking. Remove spices, pour at once into sterile bottles and seal.
Submitted by May 23, 2009
15 min
30 min
45 min