Best Tomato Catsup Recipe
This Best Tomato Catsup looks feels and tastes great all at the same time. What else one can ask for? It is always prepared with Vegetable as the key ingredient. A yummy Side Dish dish that I recommend to my friends is this recipe of Best Tomato Catsup. Whenever you try out this Best Tomato Catsup, don't forget to let me know your experience while preparing and eating it .
Ingredients
1 cup white vinegar
1 1/2 inches stick cinnamon, broken
1 1/2 teaspoons whole cloves
1 teaspoon celery seed
8 pounds tomatoes
1 medium onion, chop
1/4 teaspoon ground red pepper
1 cup sugar
1/4 cup lemon juice
2 teaspoons salt
Directions
1 In a small saucepan combine the vinegar, cinnamon, cloves, and celery seed. Bring to boiling. Remove from heat; cover and let stand. Wash, core, and quarter tomatoes; drain in colander, discarding liquid.
2 Place tomatoes in a large pot or kettle. Stir in onion and red pepper. Bring to boiling. Cook, uncovered, for 15 minutes, stirring occasionally. Put tomato mixture through food mill or coarse sieve. Discard seeds and skins. Stir sugar into tomato mixture. Bring to boiling; reduce heat. Simmer briskly, uncovered, for 1 1/2 to 2 hours or until mixture is reduced to half (measure the depth with a wooden ruler at the beginning and the end of cooking).
3 Strain vinegar mixture into tomato mixture; discard spices. Stir in lemon juice and salt. Simmer about 30 minutes or until desired consistency, stirring often.
4 Ladle hot catsup into hot, clean half-pint jars, leaving a 1/2-inch headspace. Wipe jar rims and adjust lids. Process in a boiling-water canner for 15 minutes (start timing when water covering jars returns to boiling). Remove the jars from the canner; cool the jars on wire racks.
2 Place tomatoes in a large pot or kettle. Stir in onion and red pepper. Bring to boiling. Cook, uncovered, for 15 minutes, stirring occasionally. Put tomato mixture through food mill or coarse sieve. Discard seeds and skins. Stir sugar into tomato mixture. Bring to boiling; reduce heat. Simmer briskly, uncovered, for 1 1/2 to 2 hours or until mixture is reduced to half (measure the depth with a wooden ruler at the beginning and the end of cooking).
3 Strain vinegar mixture into tomato mixture; discard spices. Stir in lemon juice and salt. Simmer about 30 minutes or until desired consistency, stirring often.
4 Ladle hot catsup into hot, clean half-pint jars, leaving a 1/2-inch headspace. Wipe jar rims and adjust lids. Process in a boiling-water canner for 15 minutes (start timing when water covering jars returns to boiling). Remove the jars from the canner; cool the jars on wire racks.
