Yield: 1 Servings
|10 pounds||Ripe tomatoes; peeled and chopped|
|3||Onions; finely chopped|
|2||Red or green bell peppers; seeded and chopped|
|2||Cloves garlic; minced|
|1||Stick cinnamon ( 2in.)|
|8||Whole black peppercorns|
|1 teaspoon||Whole celery seed|
|¾ cup||Packed dark brown sugar|
|1 cup||White vinegar|
|¼ teaspoon||Or more Cayenne|
Date: Thu, 13 Jun 1996 20:13:32 -0400 From: Janice D Seals <DianeTN5@...> Cook tomatoes, onion, peppers, and garlic in a 6-quart or larger pot 30 to 40 minutes, until vegetables are soft. Puree vegetables in a food processor or press through a food mill. Return puree to the pot and simmer 30 to 40 minutes, until the mixture is reduced by about half. Tie the seasonings together in a cheesecloth bag and add to the tomatoe mixture. Simmer, stirring frequently to prevent sticking and scorching, until the catsup is very thick. Remove spice bag. Spoon into clean, hot jars, leaving ½ inch headspace; seal. Process in a boiling water bath 10 minutes. Yield about 7 pints.
EAT-L DIGEST 12 JUNE 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .