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Print this Recipe    Catsup

8 qt ripe tomatoes
1 cup green peppers (can be doubled)
1 cup onions (can be doubled)
1/2 cup salt
5 cup sugar (less sugar can be use down to as low as 3 1/2 cups)
1 1/2 qt vinegar
2 tsp cloves
2 tsp ginger
2 tsp nutmeg

Cook tomatoes, onions and peppers(we usually doubled the onions and
peppers) until done. Run through a sieve, cook the juice and other
ingredents for 3 hours or thicken with corn starch . Seal while boiling
hot and can in boiling water bath for 15 min.

( to thicken with cornstarch .. use aprox 3/4 cup cornstarch to 1 gal
catsup. Reserve about 1 qt of juice before cooking after using sieve.
Add cool reserved juice to the cornstarch and stir until cornstarch is
completely dissolved, Then add small amounts of hot mixture to
cornstarch mixture stirring well between additions Until your cornstarch
mixture is Hot then add slowly to cooking pot and stir, to keep from
getting lumps. Continue to cook until thickened...usually just until it
get to a rolling boil) My family usually thickened with
get a lot more that way since you don't cook it down.

Hint if you do use cornstarch and end up with lumpy catsup..just blend
each jar when you open it up to use it..It happens to the best of us.


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