Tomato Catsup

Ingredients

• Select only ripe tomatoes for catsup, wash but do not peel, cut out green cores and bad places, quarter, measure, and place in open-top, porcelain-lined or agate vessel over stove.
• For every gallon of tomatoes add i level cup of finely chopped onion.
• 2 gallons strained mixture tomatoes and onions
• 2| level teaspoonfuls ground cloves
• 3 level teaspoonfuls ground ginger
• 2 level teaspoonfuls ground red pepper
• 3 level teaspoonfuls ground cinnamon
• 2 level tablespoonfuls ground allspice
• I level tablespoonful ground black pepper
• i t level cups (§ pint cups) sugar
• f level cup (I pint cups) salt
• I quart vinegar

Method

1. 1

   Place strained tomatoes in agate vessel; add spices, sugar, and salt; boil until thick; then add hot vinegar slowly and let boil for 30 minutes before beginning to bottle mixture.

Nutrition per serving

As published

This recipe was extracted from Food and health (1916) by Helen Kinne, page 34. The excerpt below is the record exactly as published.

Tomato catsup. Select only ripe tomatoes for catsup, wash but do not peel, cut out green cores and bad places, quarter, measure, and place in open-top, porcelain-lined or agate vessel over stove. For every gallon of tomatoes add i level cup of finely chopped onion. Boil until both tomato and onion are soft. Strain juice and pulp through a coarse wire sieve, mashing through all the pulp possible. Measure this strained pulp and juice, and proceed as in the following recipe : 2 gallons strained mixture tomatoes and onions 2| level teaspoonfuls ground cloves 3 level teaspoonfuls ground ginger 2 level teaspoonfuls ground red pepper 3 level teaspoonfuls ground cinnamon 2 level tablespoonfuls ground allspice I level tablespoonful ground black pepper i\ level cups (§ pint cups) sugar f level cup (I pint cups) salt I quart vinegar

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