Tomato Ketchup

Ingredients

• For every gallon of tomatoes
• one level cup of finely chopped onions
• Two gallons strained mixture tomatoes and onions
• two and one-half teaspoonfuls ground cloves
• three level teaspoonfuls ground ginger
• two level teaspoonfuls ground red pepper
• three level tablespoonfuls ground all spice
• one level tablespoonful ground black pepper
• one and one-half level cup (one-half pint cup) sugar
• three-fourths level cup (one-half pint) salt
• one quart vinegar

Method

1. 1

   Place strained tomatoes in agate vessel; add spices, sugar, and salt; boil until thick; then add hot vinegar and let boil thirty minutes before bottling.

Nutrition per serving

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 70. The excerpt below is the record exactly as published.

TOMATO KETCHUP. Select only ripe tomatoes for ketchup; wash, but do not peel; cut out green cores and bad places; quarter, measure, and place on stove in open top porcelain or agate vessel. For every gallon .of tomatoes add one level cup of finely chopped onions. 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 fol- lowing recipe: Two gallons strained mixture tomatoes and onions; two and one-half teaspoonfuls ground cloves, three level teaspoonfuls ground ginger, two level teaspoonfuls ground red pepper, three level tablespoonfuls ground all spice, one level tablespoonful ground black pepper, one and one-half level cup (one-half pint cup) sugar, three-fourths level cup (one-half pint) salt, one quart vinegar

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