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LOCATION: Recipes >> Preserving >> Tomato Ketchup 14

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Tomato Catsup
Yields 20 Half Pints

8 qts tomatoes
8 medium onions
2 long red peppers
3/4 cup brown sugar
1 tablespoon whole allspice
1 tablespoon whole cloves
1 tablespoon whole mace
1 tablespoon celery seed

2 inches stick cinnamon
1 tablespoon whole peppercorns
1/2 tsp dry mustard
1/2 clove garlic
1 1/2 bay leaves
2 cups cider vinegar

Wash the tomatoes and cut into pieces. Slice and add the onions.
Remove the seeds and membranes from the long red peppers (not Bell
Peppers) and add. Simmer until soft. Rub through a food mill.
Add the brown sugar. Form a bag and put the allspice, cloves,
mace, celery seed, peppercorns, stick cinnamon, dry mustard, garlic
and bay leaves in it. Tie the bag very tightly and add to the
tomato sauce. Boil, stirring often until the volume is reduced by
half. Remove and discard the spice bag and add the vinegar. Reduce
heat and simmer the catsup for another 10 minutes. Pour into well
sterilized jars, leaving about 1/4 " of headroom. Seal and process
for 15 minutes in a boiling water bath. Store in a dry, cool
location.

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