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Tomato Catsup Recipe

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This recipe for Tomato Catsup, by , is from Four Generations of Johnson Women, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Margaret Johnson
Added: Sunday, November 25, 2007


1/2 lb. tomatoes
4 onions
4 tbsp. salt
1 tbsp. black pepper
1 tsp. red pepper
2 tbsp. mustard
1 cup brown sugar
2 cups vinegar
2 tbsp. stick cinnamon (broken)
1 tbsp. white cloves
1 tbsp. celery seed

Wash tomatoes and cut out cores. Cut in pieces and put in
preserving kettle with onions cut in slices. Boil 20 minutes
and rub through sieve. Put juice in kettle and boil down
about one third. Add spices tied in a cheese cloth bag,
sugar, salt, peppers, vinegar and mustard. Boil until thick.

The catsup should not separate when tried in a cold dish.
The mixture must be stirred while cooking to prevent
burning. Pour into bottles and seal while hot. If a "hotter"
catsup is desired increase the amount of red pepper.

Personal Notes:
Personal Notes:
You know you're not a Johnson Woman if......this recipe doesn't immediately make you want to watch "Meet Me in St. Louis" instead of making your own catsup.




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