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Amish Tomato Ketchup




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


original recipe from Solveig Thornton



List of Ingredients




6 Celery ribs, trimmed cut in 1/4" thick slices
2 med Onions (abt. 2 cups) peeled and diced
1/4 cup Water
3 lb Tomatoes, quartered
5 tbl Vinegar
1 cup Dark brown sugar, packed
1/2 tbl Allspice berries
1/2 tbl Whole cloves
1/2 tbl Celery seeds
1 tsp Ground mace
1/2 tsp Salt


Recipe



Method :

Place the celery, onions and water in a medium-size saucepan over medium high heat, cover, and bring to a boil. Cook, stirring occasionally, until the vegetables are nearly soft, about 25 minutes.

Meanwhile, cook tomatoes in a large heavy nonreactive saucepan over medium heat, partially covered, until they are very soft and almost a puree, about 25 minutes. Add the cooked celery and onions; continue cooking until the vegetables are completely softened, about 15 minutes.

Strain tomato mixture in small batches through a sieve into another nonreactive saucepan, pressing down firmly to extract all of the liquid.

Stir in the vinegar, brown sugar and spices. Place the pan over medium high heat and bring to a boil. Continue boiling, stirring often to be sure that the ketchup isn't sticking to the bottom of the pan, until the mixture thickens somewhat, 15 to 20 minutes. Allow ketchup to
cool, then ladle into jars. Cover and refrigerate for up to 2 months.

Or ladle the boiling-hot ketchup into hot sterilized canning jars. Seal according to the lid manufacturer's instructions.

Yield: 1 1/2 pints.