"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Homemade Catsup Recipe

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This recipe for Homemade Catsup, by , is from The Howell Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Grandpa Wayne
Added: Thursday, December 8, 2005


1/2 peck tomatoes (about 2 qts)
3 red peppers
2 med onions minced
2 Tb salt 1/3 cup sugar, 2 cups vinager
2 teas celery salt, 2 teas ground musturd

1 Tb. whole allspice 1 Tb. cloves, 1 Tb. cinn
1 teas paprika

Cook tomatoes, peppers, onions without water
Press mixture through strainer and measure pulp.
You should have about 4 qts of pulp. Add salt
sugar, spices. Place the whole spices in a bag
while cooking. Remove the bag before pouring catsup into jars. The ground spices except paprika will darken catsup. Long slow cooking will also darken catsup. Cook all ingredients together except vinegar and cook mixture until it is thick.
After cooking about one hour add vinager.

Seal in clean hot jars. Finished product should be bright red in color.




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