Quick Catsup from Canned Tomatoes

Ingredients

• 2 qts canned tomatoes
• 1 teasp each salt
• 1 teasp each cloves
• 1 teasp each allspice
• 1/4 teasp each red pepper
• 1/4 teasp each black pepper
• 1 tablesp each sugar
• 1 tablesp each flour
• 1 cup vinegar

Method

1. 1

   Rub the canned tomatoes through a sieve, then add salt, cloves, allspice, red and black pepper, sugar, flour, and vinegar.

2. 2

   Boil until thickened.

3. 3

   Put up in bottles or jars and set away in a cool place.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 180. The excerpt below is the record exactly as published.

1 tablesp each ground black pepper, ground cloves and celery seed. 1 teasp cayenne pepper and 263 264 FARM AND HOME COOK BOOK 3 tablesp ground mustard. Put the celery seed in a cheese- cloth bag, and let the catsup boil about 6 hours, stirring occasionally until the last hour, then almost constantly to prevent burning. Pour into a stone jar, and let stand until perfectly cold, then add 1 pt good vinegar and remove the celery seed bag. Bottle, cork and seal. Keep in a cool, dark and dry place. — [Mrs. D. W. C, British Columbia. Green Tomato Catsup Chop fine '^^ bu green tomatoes and 2 large heads white cabbage, 2 doz onions, and 6 red peppers. To this add 2 good- sized pieces horseradish root, grated, and 1 cup salt. Mix thoroughly, put in a cheesecloth bag, hang up and let drip all night. Next morning turn the drained mixture into an agate or porcelain lined kettle, add enough good vinegar to cover, 2 cups sugar, 4 tablesp whole white mustard seed, and 1 tablesp each celery seed, ground cloves, cinnamon and all- spice. Put the spices in a cheesecloth bag and stir it through the mixture while cooking. Let this catsup boil about 15 min- utes, then turn it into stone jars, let cool, and put on a weighted cover, so that the juice will come well over the solid ingredients. In about one week this catsup will be ready to use. Keep in a cool, dark, dry place. — [Mrs. M. M. B., Mo. Cold Tomato Catsup To 1 pk ripe, peeled tomatoes, chopped fine and drained well, add 1 pt grated horseradish, 6 large, peeled onions and 6 large stalks celery, both chopped fine, 1 tablesp each celery seed and white mustard seed, 6 mango peppers and 2 hot peppers, all chopped fine, 1 small cup salt, 2 cups brown sugar and good cider vinegar enough to cover. A little cloves and cinnamon may be added if liked. This catsup requires no cooking and will keep fine for a year, if set away in a cool place. It will keep for a longer time if sealed in glass jars and kept in a cool place. — [Mrs. J. S., Neb. Cold Cucumber Catsup To 12 good-sized, ripe cucumbers, peeled, seeds removed and chopped fine, add 4 peeled onions, chopped fine, 4 tablesp salt, 3 tablesp black pepper, 3 tablesp grated horseradish and 1 qt best cider vinegar. Bottle, pour 1 teasp olive oil in top of each bottle, cork tightly, seal, and keep in a cool place. — [Mrs. W. M. G.. Ct. PEACH AND PLUM CATSUPS 265 Quick Catsup from Canned Tomatoes Rub 2 qts canned tomatoes through a sieve, then add 1 teasp each salt, cloves and allspice, i/4 teasp each red pepper and black pepper, 1 tablesp each sugar and fiour, and 1 cup vinegar. Boil until it thickens. Put up in bottles or jars and set away in a cool place. Sealing will hardly be necessary, as the quantity given is so small that the catsup will very likely be consumed before it would have a chance to spoil. — [A. L .B., Ida. Farmer's Catsup Chop fine 1 pk each green and ripe tomatoes, 1 large onion, and 4 heads cabbage. Sprinkle with 1 cup salt, mix thoroughly and let drain over night. The next morning add 1 gal good cider vinegar, and boil for 2 hours; then add 1 doz sweet peppers, 1 tablesp each celery seed, black pepper, ginger and mustard, and 1 teasp each cloves

Cook this with the app: pantry check, scaling, and the assistant.