Ketchup
- 1-1/2 quarts ServingsServings
Ingredients
- 8 pound tomatoes, quartered
- 4 medium onions, finely chopped
- 2 cup white vinegar
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 2 teaspoon celery salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1 cinnamon stick
- 1 tablespoon mustard seed
- 2 dried hot chili peppers optional
- 1 teaspoon black peppercorns
- 1 teaspoon whole cloves
Preparation
- Place the tomatoes and onions in a large, deep pot and bring to a boil over high heat. (Do not add water.)
- Lower the heat and simmer the vegetables for about 30 minutes or until they are soft.
- Strain the vegetables through a sieve or strainer extracting as much liquid as possible, and reserve the juices.
- Wash the pot and pour in the reserved juices.
- Stir in the vinegar, brown sugar, white sugar, celery salt, ginger, nutmeg and allspice.
- Place the cinnamon stick, mustard seed, hot peppers, black peppercorns and whole cloves in a small piece of cheesecloth (tie it closed with kitchen string) or in a small muslin cooking bag.
- Place the bag of spices in the pot. Bring the mixture to a boil over high heat.
- Lower the heat to a simmer and cook the mixture for about 2 hours, stirring occasionally, or until the mixture is thick.
- Discard the spice bag.
- Pour into jars prepared for bottling (follow manufacturer’s instructions) or spoon into plastic containers and keep, covered, in the refrigerator.
