LOCATION: Recipes >> Preserving >> Mushroom Ketsup
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Mushroom Ketsup
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1Kg Mushrooms (large, chopped)
1/4 cup Salt
1 Tbsp allspice
1 small piece of chopped ginger
2 blades of mace
1 finely chopped onion
2 1/2 cups wine vinegar
Layer mushrooms & salt in a lidded jar. Cover and leave for 2
days, stirring 4 times. Place in a pan with remaining ingredients,
cover and simmer for 30 mins. Strain into sterilised bottles.
Sterilise immediately - stand bottles in a deep pan - keep at simmer
for 20 mins.
Now, the thicker sauces are made by passing the mushies through a
blending device after the first simmer (more or less). The bottling
process could, I think, be replaced by a "pressure canning" process
if you live in the US. The cautions in all the recipes we have is
that the bottles + contents MUST be sterilised by boiling after
the contents are added or the "sauce will work". We have had no
problems with the recipe/process given.
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