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LOCATION: Recipes >> Preserving >> The Ball Blue Book of canning contains three recipes for

Print this Recipe    The Ball Blue Book of canning contains three recipes for

tomato ketchup. I highly recommend this book, especially if you
have not done any canning before.

Helen Witty's book, Fancy Pantry contains recipes for non-tomato
ketchups. I have made the Cranberry Ketchup and Hot and Spicy
Banana Ketchup many times over the years with great success.

Tomato Catsup (using tomato puree)
>from the Ball Blue Book

2 qts tomato puree
1 1/3 C vinegar
1/2 C sugar
2t whole allspice
2 sticks cinnamon
1t whole cloves
1 1/2 t paprika
1t dry mustard
1t salt
1/4t cayenne pepper

Combine puree, vinegar and sugar in a large sauce pot.
Tie whole spices in a cheesecloth bag. Add to tomato
mixture; add remaining ingredients and cook slowly until
as thick as desired, about 45 to 60 minutes. As mixture
thickens, stir frequently to prevent sticking. Remove
spice bag. Pour hot into hot jars, leaving 1/4 inch head
space. Adjust caps. Process 15 minutes in boiling
water bath. Yields about 2 pints.

Tomato Catsup(using whole tomatoes)
>from the Ball Blue Book

4 qts peeled, cored, chopped, red-ripe tomatoes (about 24 large)
1 C chopped onion
1/2 C chopped sweet red pepper
1 1/2 t celery seed
1 t whole allspice
1 t mustard seed
1 stick cinnamon
1 C sugar
1 T salt
1 1/2 C vinegar
1 T paprika

Cook tomatoes, onions, and pepper until soft. Press through a
food mill or sieve. Cook rapidly until thick (volume is reduced
by half), about 1 hour. Tie whole spices in a cheesecloth bag;
add with sugar and salt to tomato mixture. Cook gently about 25
minutes, stirring frequently. Add vinegar and paprika, cook until
thick. As mixture thickens, stir frequently to prevent sticking.
Remove spice bag. Pour hot into hot jars, leaving 1/4 inch head
space. Adjust caps. Process 10 minutes in boiling water bath.
Yields about 3 pints.

Hot and Spicy Banana Ketchup
>from Helen Witty's Fancy Pantry

I have made this omitting the tomato paste for friends who
have allergies, and it was quite successful. The flavor is
sort of Carribean. It works quite well on burgers, with
poultry and pork, and can even be part of a fruit salad
dressing.

1 C raisins, dark or golden
3/4 C coarsely chopped onions
3-4 large cloves of garlic, peeled
2/3 C tomato paste
2 2/3 C white vinegar or cider vinegar
3 lbs (about 8 large) ripe, fragrant bananas
4-6 C water
1 C packed brown sugar
1T salt
1t ground hot red pepper
1/2 C light corn syrup
4t ground allspice
1 1/2t ground cinnamon
1 1/2t grated nutmeg
1 t fresh ground black pepper
1/2 t ground cloves
1/4-1/3 C dark Jamaican rum

Combine the first four ingredients in a blender or
food processor and puree until smooth, adding some
of the vinegar, as necessary, to help the job along.
Scrape the puree into a preserving pan.

Peel the bananas, cut them into chunks, and puree them
in turn, adding some vinegar to help. Add the puree to
the mixture in the pan. Add the remaining vinegar, 4 C
of the water, the brown sugar, salt, and hot red pepper.

Bring the mixture to a boil over medium-high heat, stirring
frequently. Lower the heat to medium low and cook
uncovered 1 1/4 hours, stirring often. If there is a threat
of sticking, add some more water, up to 2 C.

Add the remaining ingredients, except the rum. Continue to
cook, stirring frequently, for 15 minutes longer, or until
it is thick enough to coat a metal spoon. To test the
consistency further, spoon a little ketchup onto a cold
saucer, and let it cool; if no liquid emerges around the
dollop,, the ketchup has thickened enough.

Puree the ketchup again in a blender or food processor,
until it is satin smooth, or force it through a sieve.
Rinse out the preserving pan and return the ketchup to it.
Taste and correct seasoning, bearing in mind that the
aromatic spices will become more intense with time.

Bring the ketchup to a boil again over medium heat, stirring
constantly. Add the rum. Remove from heat.

Ladle the hot ketchup into hot jars, leaving a 1/4 inch
headspace. Adjust lids and process 20 minutes in a boiling
water bath for pints, 15 minutes for half pints.
Theketchup will be ready to serve after 2 weeks, but it will
continue to improve in the jar for a month or so.

Yields about 7 cups.


Cranberry Ketchup
>from Helen Witty's Fancy Pantry

This is less sweet than tomato ketchup, but can substitute
for it in any role. The cranberry flavor makes it the best
condiment ever for a turkey sandwich, but it also makes a
lovely blushing pink dressing for chicken salad.

1 1/2 C chopped onions
4 C water
zest of an orange
8 C cranberries, fresh or frozen
1 C cider vinegar
1 C packed brown sugar, or more if needed
1 C light corn syrup
1 1/2t salt
1 1/2t cinnamon
1 1/2t ground allspice
1 t ground ginger
1/4 t ground cloves

Combine onion, water and orange zest in a preserving pan.
Bring to a boil and simmer, covered until the onion pieces
are translucent, about 10 minutes.
Add the cranberries and bring the mixture to a boil;
partially cover the pan and cook, stirring occasionally,
until the berries are soft, about 10 minutes.
Puree the mixture and return it to the rinsed out pan.
Add the remaining ingredients. Bring the ketchup to a boil
over medium high heat and boil, stirring constantly, until
it is thick, about 3-5 minutes. If the ketchup becomes too
thick, thin it with a little extra vinegar and water. Taste
the ketchup and add a little more sugar and/or salt if
desired.
Reheat the ketchup to boiling and ladle it into hot jars,
leaving a 1/4 inch of headspace. Adjust lids and process
15 minutes in a boiling waterbath. The ketchup will be ready
to serve in a few days, but will continue to mellow for a few
weeks.

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