Tomato Catsup
- 1 bushel ripe tomatoes, cut in pieces
- 1/2 gallon cider vinegar
- (3) half-pints salt
- 2 ounces whole cloves
- 1 tsp cayenne pepper
- 2 Tbsp black pepper
- 5 heads garlic, skinned & separated
Boil the cut up tomatoes until very soft. Press them through a sieve to take out the skin and seeds.
Add the rest of the ingredients. Mix all together and boil for 3 hours or until reduced by one-half.
Bottle without straining and seal up.
(This is more easily and quickly made if the tomatoes are peeled before they are cooked. A sliced onion may be used in place of the garlic.)
Add the rest of the ingredients. Mix all together and boil for 3 hours or until reduced by one-half.
Bottle without straining and seal up.
(This is more easily and quickly made if the tomatoes are peeled before they are cooked. A sliced onion may be used in place of the garlic.)
Submitted by Jul 30, 2010
15 min
30 min
45 min