Tomato Catsup
- 1 pint water
- Ripe, red tomatoes
- 2 Tbsps horseradish
- 2 Tbsps white mustard seed
- 2 Tbsps celery seed
- 2 Tbsps black pepper, grounded
- 2-3 races ginger, beaten fine
- 3-4 onions, finely chopped
- A little garlic
- 1 nutmeg
- Salt
- Sugar
- 1 quart cider vinegar
Put water into a preserving kettle. Fill up the kettle with ripe, red tomatoes, washed and picked and with the skin on. Cover closely and set on a hot fire. Stir frequently so that they may not stick to the bottom. Boil for about an hour.
Turn into a wooden tray. When cool enough, rub through a coarse sieve through which no skin nor seed can pass. Measure 5 quarts of tomato pulp. Boil until very thick.
Add horseradish, spices, sugar and salt to taste. Stir and let it come to a boil. Pour in the vinegar. Let it boil up once more. Remove from the fire.
Bottle, cork and seal.
Turn into a wooden tray. When cool enough, rub through a coarse sieve through which no skin nor seed can pass. Measure 5 quarts of tomato pulp. Boil until very thick.
Add horseradish, spices, sugar and salt to taste. Stir and let it come to a boil. Pour in the vinegar. Let it boil up once more. Remove from the fire.
Bottle, cork and seal.
Submitted by Jan 3, 2010
15 min
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