Tomato Ketchup
Posted April 22, 2006 – 5:38 pm in: Uncategorized
Ingredients:
- 4 pounds ripe tomatoes, chopped
- 1-1/2 cups sugar
- 1 cup cider vinegar
- 1 tbsp minced garlic
- 3/4 tsp salt
- 1-1/2 tsp mixed pickling spice
- 1 small stick cinnamon
- 1-1/2 tsp dry mustard
- 1/2 tsp freshly ground pepper
- 2 tbsp cornstarch dissolved in 1/4 cup cold water
- 1/4 tsp cayenne pepper
Instructions:
- Combine the tomatoes, sugar, vinegar, garlic, salt, pickling spice, cinnamon, dry mustard and pepper in a large, non-reactive saucepan.
- Bring the mixture to a boil over medium heat, stirring occasionally.
- Reduce the heat and simmer, uncovered, for 30 minutes, stirring frequently.
- Remove heat and let cool.
- Force the mixture through a fine sieve, pressing down hard on the solids to force through as much of the liquids as possible.
- Rinse out the saucepan and return the ketchup, along with the cornstarch mixture and cayenne pepper.
- Bring to a boil over medium heat, stirring constantly.
- Reduce the heat and simmer, stirring frequently, for 10 minutes: no longer.
- Remove from the heat and let cool to room temperature.
- Pour into a bottle, cover and store in the refrigerator for up to a month.
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