Tomato Catchup

Ingredients

• 12 ripe tomatoes
• 3 green peppers
• 3 large onions
• 2 tbs. salt
• } c. brown sugar
• 2 tbs. cinnamon
• 1 tbs. ginger
• 1 tbs. mustard
• 4 e. vinegar

Method

1. 1

   Scald the tomatoes and remove the skins.

2. 2

   Put all the ingredients into a preserving kettle and cook for about seven hours, stirring often.

3. 3

   Strain the catchup and pour it into sterilized bottles and seal them.

Nutrition per serving

As published

This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 70. The excerpt below is the record exactly as published.

1 tbs. salt } ts. grated nutmeg 2i c. vinegar kettle, boil the mixture ten minutes, and then cook it slowly for about two hours, or until the sirup is thick. Add the melon rind and simmer it about one hour. Put it into jars. TOMATOES Scald tomatoes, remove the skins, and cut the tomatoes into quarters. Put them into a preserving kettle and heat them slowly ; then boil them about fifteen minutes, stirring them often, skimming off the scum frequently. Put them into jars. CHOW CHOW Prepare the vegetables and cut them into small pieces. Put them into a large pre- serving kettle and sprinkle them freely with 2 c. salt. Let them stand at least twenty- hour hours, then drain them. Boil the vinegar and spices together for ten minutes ; add the vegetables and cook them until they are thoroughly soft. This chow chow may be kept in a stone jar. Note. — Whole spice may be used instead of ground spice. CHILI SAUCE Scald the tomatoes, remove the skins, and slice the tomatoes. Chop the peppers and onions. Put the vinegar, sugar, and spices into a preserving kettle, add the prepared vegetables, and cook them slowly from two and one half to three hours. Put the chili sauce into air-tight jars. Digitized by Google 172 ' SECOND YEAR RECIPE 330. TOMATO CATCHUP 12 ripe tomatoes Scald the tomatoes and remove the skins. 3 green peppers Put all the ingredients into a preserving (chopped) kettle and cook them about seven hours, 3 large onions stirring them often. Strain the catchup (chopped) and pour it into sterilized bottles and seal 2 tbs. ssklt them. } c. brown sugar 2 tbs. cinnamon 1 tbs. ginger 1 tbs. mustard 4 e. vinegar

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