"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
Start with Home Grown Fresh Tomatoes. Wash & Quarter the Tomatoes in a large kettle. Bring to a boil and boil for at least 30 minutes, stirring to prevent sticking. Pour the cooked tomatoes through a ricer or sieve to remove the peelings & seeds. Make sure the pulp of the tomatoes is saved along with the juice. Granny Neal used to save some of the juice (the thin liquid) for tomato juice, using the thicker pulp for the catsup.
For one gallon of pulp/juice mix in the following:
1 cup of sugar 1 pint of vinegar Salt to taste 2 teaspoons cinnamon (or to taste) 2 teaspoons cloves (or to taste)
Boil this mixture until it is as thick as you like.
Put in sterilized jars and seal.
Many of our younger family members will not know what a ricer is. I'm not sure how to explain it but it is necessary to have one to make this recipe. It grinds up the cooked tomatoes and separates out the peelings and the seeds. The food processor will not work for this. One thing for sure, you will never like store bought catsup again once you have had this!
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