"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

Katchup Recipe

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This recipe for Katchup, by , is from Letters From The Heart USA, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kayla Bradley

Category:
Category:

Ingredients:  
Ingredients:  
Tomato Ketchup Recipe

8-10 Qts Chopped, peeled, cored tomatoes
2 C chopped Onion
1 C chopped Sweet Pepper
2 C Sugar
2-4 T Black Strap Molasses (to taste)
2 T Salt
2 T Paprika
2 - 21/2 Cups vinegar

In the Spice Bag
2 bay leaves
1 t Dried Red Pepper Flakes
12 whole cloves
3 t Celery Seed
2 t Whole allspice
2 t Mustard Seed
1 stick Cinnamon

Directions:
Directions:
Combine Tomatoes, Onions, & peppers in a large saucepot. Cook until tomatoes are tender. Puree using a food processor or food mill. Cook puree until thick and reduced by 1/4 - 1/2. Add the Sugar, Salt and Paprika and then the Spice Bag. Cook (simmer) stirring frequently until it is very thick. Add vinegar and cook until thick again. Remove spice bag. Ladle hot ketchup into hot pint jars, leaving 1/4 inch headspace. . Process 10 minutes in a boiling water canner.

Number Of Servings:
Number Of Servings:
10 bottles
Preparation Time:
Preparation Time:
1 hour

 

 

 

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