Marinades recipes |
Tomato Catsup |
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| 1/2 peck tomatoes (I am not a good judge of sizes so I used a gallon can of diced tomatoes from the restaurant supply) 3 red sweet peppers-diced 2 med sliced onions-diced 2 TBS salt 1/2 cup sugar 2 cups white vinegar 1/4 tsp ground celery seed 2 tsp ground mustard SPICE BAG INGREDIENTS 1 TBS whole allspice 1 TBS whole cloves 1 TBS Ground cinnamon 1 tsp paprika |
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Tie the spices in a Cheesecloth bundle so you can place it in pot. Cook tomatoes, onions and peppers to make approximately 4 quarts of pulp. Cook at a low simmer so you don;t burn. I would cook it on low simmer until it is all bubbly then continue to cook for 10 minutes more. Add salt, sugar, and spice pack. Cook at a low simmer for about 1 hour. Be careful not to burn. Stir every little bit. Add vinegar. Cook until desired consistency. Bottle and process in boiling water bath. The vinegar make a high acid content. |
