Catsup Recipe

Ingredients:

24 lbs of tomatoes (ripe)
2 lbs of onion
1 lb pepper (sweet red)
1 lb pepper (sweet green)
9 c of vinegar with 5 percent acidity
1/4 c salt (canning or pickling)
9 c of sugar (refined)
3 Tbsps of mustard (dry)
1 1/2 Tbsp pepper (red & ground)
1 1/2 tsp of allspice (whole)
1 1/2 Tbsps cloves (whole)
3 sticks of cinnamon

Instruction:

Rinse ripe tomatoes then blanch in rolling-boil water for 1/2 to 1 minute. Dip blanched tomatoes in iced-cold water, remove skins and core then slice to quarters.

Seed and core the sweet green and red peppers then slice to strips (thin and long). Clean the onions and cut to quarters.

Using a food processor, combine tomatoes, onions and peppers then process (at high speed) for about five seconds. Put in large pot, bring to boil and stir often.

Pour in the vinegar, salt, sugar and spices (use a spice bag – put in the mustard, pepper then the rest of the spices).

Allow to boil while constantly stirring til volume reduces to 1/2 of the original and the mixture homogenizes (solids and liquids do not separate). Fill in containers (not to the brim, but leave some headspace).

Close and boil in water (the jars with mixture) for a quarter of an hour (15 minutes) or a bit more.

>> Catsup Recipe