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Tomato Catsup

Source of Recipe


From "Food in Jars" by Marisa McClellan



List of Ingredients



• 8 pounds chopped Roma tomatoes
  
• 1 cup chopped yellow onion (1 medium onion)
  
• 1/2 cup chopped red bell pepper (about 1/2 pepper)
  
• 2 cups cider vinegar
  
• 3/4 cup light brown sugar
  
• 1 tsp celery seed
  
• 1/4 tsp cayenne pepper
  
• 1 tsp whole cloves
  
• 1 tsp mustard seed
  
• 1 tsp whole allspice
  
• 1 cinnamon stick, crushed
  






Instructions



1. Prepare a boiling-water bath and 6 half-pint jars. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.
   
   
2. Combine the tomatoes, onion, and red bell pepper in a large pot. Bring to a boil; reduce temperature to medium. Cook until the vegetables are completely soft, about 30 minutes.
   
   
3. Position a sieve or food mill over a large bowl and press the tomato mixture through it. Discard the seeds and skins in the sieve and return the pulp to the pot.
   
   
4. Add the cider vinegar, brown sugar, celery seed, and cayenne pepper to the pot. Combine the cloves, mustard seed, allspice, and crushed cinnamon stick in a spice bag or tea ball, or bundle them in a piece of cheesecloth or secure tightly with kitchen twine and add to the pot.
   
   
5. Simmer over medium-low heat, stirring regularly, until the mixture has reduced by half and is quite thick, about 60 to 90 minutes. When the catsup is finished cooking, remove the spice bundle and discard. Ladle the catsup into the prepared jars, leaving 1/2-inch of headspace. Wipe the rims, apply the lids and rings, and process in a boiling-water bath for 10 minutes.
   
   Makes 6 (half-pint) jars.