Prep 30 mins
Cook 2 hrs
I found this recipe in an old 1970 vegetarian cookbook
- 9 lbs tomatoes
- 1 medium size yellow onion, chopped
- 1 red bell pepper, seeded and chopped
- 1 cup cider vinegar, plus 2 to 3 tablespoons
- 1 teaspoon whole allspice
- 1 teaspoon whole cloves
- 5 sticks cinnamon, broken
- 1 teaspoon celery seed
- 1⁄2 teaspoon dry mustard
- 1⁄8-1⁄4 teaspoon cayenne pepper
- 4 tablespoons brown sugar
- 5 tablespoons honey
- 1 teaspoon salt (or to taste)
- Cut the tomato's in quarters and puree them in a blender or food processor together with the chopped onion and bell pepper.
- Strain the puree through a coarse sieve to eliminate the tomato skins.
- Pour into a large non stick pot.
- Cook the mixture on low stirring often until it has thickened considerable possibly as long as an 1 hour.
- Wrap the allspice, cloves, cinnamon and celery seed in a cheesecloth and put them in a small pot with the vinegar.
- Heat the vinegar and bag of spices together for about 30 min
- Then remove the bag of spices.
- Add about 1/2 the spiced vinegar to the tomato mixture
- Stir it in and taste.
- For a spicier flavor add a little more of the spiced vinegar.
- If it is already sufficiently spiced for you.
- Add 2 to 3 tablespoons of plain cider vinegar. This seasoning must be done to your taste.
- Then add the mustard, cayenne, sugar , honey and salt.
- Cook the mixture again, stirring often until it has reached the consistency that you prefer for catsup.
- The time will very depending on the consistency you want but it can take another hour or so.
- Taste and correct the seasoning if necessary.
- Pour into hot sterile jars and seal leaving 1/2 inch of headroom.
- Makes 3 to 4 pints depending on consistency.