Ripe Tomato Catsup

Ingredients

• 1 pk good, ripe tomatoes
• 2 tablesp salt
• 1 tablesp each ground black pepper
• 1 tablesp each ground cloves
• 1 tablesp each celery seed
• 1 teasp cayenne pepper
• 3 tablesp ground mustard
• 1 pt good vinegar

Method

1. 1

   Wash and cut out the stem end of the tomatoes.

2. 2

   Cut up and boil until very soft, then rub through a colander and a fine sieve.

3. 3

   Pour the strained juice into a kettle, add salt, black pepper, cloves, celery seed, cayenne pepper, and mustard.

4. 4

   Boil for about 6 hours, stirring occasionally.

5. 5

   Pour into a stone jar, let cool, add vinegar, and remove the celery seed bag.

6. 6

   Bottle, cork, and seal.

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.

Ripe Tomato Catsup Wash and cut out the stem end of 1 pk good, ripe tomatoes. Cut up and boil until very soft, then rub through a colander first, and a fine sieve afterward. This will remove all the peel and seeds. Pour the strained tomato juice in an agate or porcelain lined kettle, put over the fire and add the follow- ing: 2 tablesp salt, 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

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