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Ripe Tomato Catsup

Source of Recipe


Lona Little



List of Ingredients



• 10 ripe tomatoes, peeled and chopped
  
• 3 hot red peppers
  
• 1 cup finely chopped onion
  
• 2 Tbsp salt
  
• 1½ cups brown sugar
  
• 2 Tbsp cinnamon
  
• 2 Tbsp cloves
  
• 2 tsp allspice
  
• 2 Tbsp celery seeds
  
• 2 Tbsp mustard seed, tied in a bag
  
• 3 cups vinegar
  






Instructions



1. Cook tomato, peppers, and onions until soft. Do not add water. Press through sieve.
   
   
2. Combine pressed tomato pulp, salt, brown sugar, cinnamon, cloves, allspice, celery seed, mustard seeds and vinegar together and cook, stirring, to prevent sticking, until thick. This can sometimes take a few hours. Remove bag of mustard seeds and discard.
   
   
3. Pour into hot sterilized pint bottles or jars, leaving ½-inch headroom, and seal. Process in boiling-water bath for 35 minutes.
   
   Makes 6 pints or 12 cups.