Catsup #2 (sugarless new england recipe)
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Makes 3-1/2 quarts | ||
| 1 | gallon | Tomatoes, stewed, strained (1 peck) |
| 6 | tablespoons | Salt |
| 1 | teaspoon | Black pepper |
| 4 | tablespoons | Allspice |
| 2 | tablespoons | Dry mustard |
| 1 | tablespoon | Ground cloves |
| ¼ | teaspoon | Cayenne pepper |
| 1 | pint | Cider vinegar |
Directions
Combine all ingredients in a large cooking pot. Place over low heat, cover and simmer for 4 hours, stirring often. Cool, bottle, cork tightly and place in a cool spot until used. Makes about 3-½ quarts. Folks have different ideas about catsup, or "ketchup," as they call it in New England. Some think sugar should be in the mixture ++ others don't. This is the New England, sugarless recipe.
Source: The Farmers' Almanac Cook Book, Pocket Books, Inc., 1965.
TO ALL Submitted By JULIE GLEITSMANN SUBJ CATSUP VS KETCHUP On 08-17-95