Grandma Jo's Catsup Recipe 1977 Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 12 qt. tomato juice
1 Tbs. salt
6-8 onions
1/3 c. vinegar
1 1/2 c. sugar
1-2 peppers (I don't use this ingredient, but Jo always did)
Spices to add
1 tsp. cinnamon
1/2 tsp. mustard
1/2 tsp. nutmeg
1/2 tsp. celery seed
1/2 tsp. Turmeric
1/2 tsp. ground cloves
1/4 tsp. ginger
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Directions: |
Directions:Cook only tomato juice for the first hour.
Add onions and pepper ( if desired).
Cook until most of the water is cooked out of the juice. This will take hours of a steady simmer.
When tomato juice is a thickened sauce, add sugar and vinegar.
Continue to simmer. Stirring regularly. Monitor.
Add the spices. Simmer an additional hour.
Catsup will begin to pop as it becomes thicker. Stir and monitor careful it doesn't stick to the bottom of the pan. If the catsup pops above the height of the pot it is ready to can.
When it is the consistency you expect for catsup, ladle it into hot prepared canning jars. Wipe the rim and place the sealed lid along with the ring.
The hot catsup will seal the lids as it cools.
Store in a cool dry place until ready to use. |
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Number Of
Servings: |
Number Of
Servings:4 -6 quarts |
Preparation
Time: |
Preparation
Time:All Day |
Personal
Notes: |
Personal
Notes: I added this recipe because it was from Dave's mom and he always liked to use the catsup when he fixed cube steak. He would use this family favorite on many of his meat dishes.
I made homemade catsup for the first years of our marriage. It was always a hit with us.
The boys were not fans. Guess Heinz won that one.
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