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LOCATION: Recipes >> Preserving >> Tomato Ketchup 06

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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.

Note: 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.

If you do use cornstarch and end up with lumpy catsup, just blend
each jar when you open it up to use it.

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