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LOCATION: Recipes >> Preserving >> Mushroom Ketchup 02

Print this Recipe    Mushroom Ketchup 02

English Ketchup

6 lbs (3 kg) mushrooms, broken into pieces (about 7 1/2 quarts)
1 cup (1/4 liter) salt
2 1/2 cups (625 ml) vinegar
20 salt anchovies
1 teaspoon (5 ml) ground mace
1 teaspoon (5 ml) ground cloves
1 tablespoon (15 ml) pepper
1 slice fresh ginger
1 1/2 cups (375 ml) shallots, sliced

Mix the mushrooms with the salt in a blow, cover and let them stand
for nine days, stirring once or twice a day. Put them into a
stoneware crock, cover tightly, and set hte crock in a pan of water.
Cook over low heat for three hours. Strain the mushrooms through
a sieve into a pot, and add the remaining ingredients to the juice
-- the proportions given for 5 cups of mushroom liquid. Keeping
the pot covered, boil together over low heat until the liquid is
areduced by half, then strain it through a jelly bag. Bottle the
ketchup and cover. Process. Makes about 2 1/2 pints (1 1/4 liter).

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