Recipe of Fresh Tomato Ketchup - Food Recipes

-- Extracted from Meal-Master (tm) v8.02 --

Title: FRESH TOMATO KETCHUP
Categories : Sauces, Cyberealm
Serving size: 2 1/2 pints 1/4 c Canola Oil 6 lb Ripe Tomatoes, cored and Cut in large wedges 12 oz Red Onion, cut in wedges 1/2 c Parsley Leaves, loosely Packed 3/4 c Celery, chopped 1/4 c Carrot, chopped 1 ts Mustard Seed 1 Cinnamon Stick 1 ts Whole Allspice 1 Whole Nutmeg 1 1/2 c Malt Vinegar 3/4 c Packed Brown Sugar 1 tb Molasses 1 ts Salt In a large heavy nonreactive pot, heat oil. Add tomatoes, onions, parsley, celery, and carrot. Bring to a simmer. Reduce heat. Simmer slowly, uncovered, for 45 minutes, stirring occasionally. Cool. Press through a food mill or fine sieve, seperating as much thick puree as possible. Discard solids and return puree to a clean pot. Tie mustard, cinnamon, allspice, and nutmeg in a cheesecloth bag. Crush spices with a meat mallet. Add to puree along with vinegar, brown sugar, molasses, and salt. Mix well. Bring to a boil. Reduce heat. Boil gently 2 to 4 hours until mixture thickens and is reduced to 4 or 5 cups, stirring frequently. (Cooking tine will depend on juiciness of tomatoes/ Gradually reduce heat and stir more frequently as mixture becomes thicker to prevent sticking and excessive splattering.) Remove spice bag. Ladle ketchup into 2 or 3 sterilized pint canning jars. Seal. Cool on rack to room temperature. Store in refrigerator up to 2 months. Source: Victoria Magazine, August 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 -----