Tomato Catsup With Red Peppers Recipe
Ingredients
| 4 quarts peeled, cored, chopped, red-ripe tomatoes | ||
| Onion | 1 Cup (16 tbs), chopped | |
| Sweet red pepper | 1/2 Cup (16 tbs), chopped | |
| Celery seed | 1 1/2 Teaspoon | |
| Allspice | 1 Teaspoon | |
| Mustard seed | 1 Teaspoon | |
| Cinnamon stick | 1 | |
| Sugar | 1 Cup (16 tbs) | |
| Salt | 1 Tablespoon | |
| Vinegar | 1 1/2 Cup (16 tbs) | |
| Paprika | 1 Tablespoon | |
Directions
Cook tomatoes, onions and pepper until soft.
Press through a food mill or sieve.
Cook rapidly until thick (volume is reduced about one half), about 1 hour.
Tie whole spices in a cheesecloth bag; add with sugar and salt to tomato mixture.
Cook gently about 25 minutes, stirring frequently.
Add vinegar and paprika, cook until thick.
As mixture thickens, stir frequently to prevent sticking.
Remove spice bag.
Pour hot into hot jars, leaving 1/4 inch head space.
Adjust caps.
Process 10 minutes in boiling water bath.
Press through a food mill or sieve.
Cook rapidly until thick (volume is reduced about one half), about 1 hour.
Tie whole spices in a cheesecloth bag; add with sugar and salt to tomato mixture.
Cook gently about 25 minutes, stirring frequently.
Add vinegar and paprika, cook until thick.
As mixture thickens, stir frequently to prevent sticking.
Remove spice bag.
Pour hot into hot jars, leaving 1/4 inch head space.
Adjust caps.
Process 10 minutes in boiling water bath.
Chef
