Yield: 2 1/2 pints
Measure | Ingredient |
---|---|
¼ cup | Canola Oil |
6 pounds | Ripe Tomatoes, cored and |
\N \N | Cut in large wedges |
12 ounces | Red Onion, cut in wedges |
½ cup | Parsley Leaves, loosely |
\N \N | Packed |
¾ cup | Celery, chopped |
¼ cup | Carrot, chopped |
1 teaspoon | Mustard Seed |
1 \N | Cinnamon Stick |
1 teaspoon | Whole Allspice |
1 \N | Whole Nutmeg |
1½ cup | Malt Vinegar |
¾ cup | Packed Brown Sugar |
1 tablespoon | Molasses |
1 teaspoon | 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