Catsup

* Exported from MasterCook II *

CATSUP

Recipe By : The Cook's Book of Uncommon Recipes
Serving Size : 1 Preparation Time :0:00
Categories : Condiments

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 pounds very ripe tomatoes
3 sweet red peppers
3 green peppers
5 med-lg onions
4 cups cider vinegar
2 cups white sugar
3 tablespoons salt -- to taste
2 cups brown sugar
2 teaspoons ground allspice
3 teaspoons ground cinnamon
1 teaspoon ground cloves
5 teaspoons dry ground mustard
Liquid pepper sauce to taste if you like
a "hot" catsup

Wash the tomatoes. Remove core, skin, and seeds (in that order) and coarsely
chop. Wash, remove seeds, and coarsely chop the pepper. Chop the onions. Mix
all of hte vegetables together. Put 1 cup of vinegar in your blender or food
processor, add some of the vegetable mixture and puree. Continue to add
vinegar and vegetables until all have been processed.

Combine the dry ingredients in a small bowl.

OVEN COOKING:
Pour vegetable puree into a roasting pan and mix in the dry ingredients.
(Add liquid pepper sauce if using.) Bake uncovered at 300F stirring
occasionally until it has reduced itself by half. This will take 4-5 hours
depending on how much juice the tomatoes contained.

STOVE-TOP COOKING:
Catsup can also be cooked to the desired thickness on top of the stove in a
large heavy kettle. Stir often if cooked on top of the stove because the
catsup can easily stick and the resulting scorched taste can spoil the
entire batch. Use a heavy kettle for stove-top cooking because light weight
aluminum tends to have "hot spots" that will encourage sticking.

When reduced to the desired thickness, pour into sterilized jars and process
in boiling water bath for 15 minutes.

The catsup is best if you allow it to mellow for about a week before you
serve it the first time.

YIELD: about 8 pints



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