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Homemade Catsup

Homemade Catsup

This is an incredibly flavorful condiment. I will forever use it for our homemade catsup (or ketchup, as my spell check prefers!)
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Prep Time 1 hour
Cook Time 2 hours 30 minutes
Servings: 5 quarts
Course: Condiment
Cuisine: American
Calories: 660
Ingredients Method Nutrition Notes

Ingredients
  

  • 12 to 13 pounds tomatoes (about 8 quarts)
  • 10 medium sized onions
  • 2 long red peppers
  • 10 medium sized apples
  • 3/4 cup brown sugar, packed
  • 1 tablespoon paprika
  • 1 tablespoon whole allspice
  • 1 tablespoon whole celery seed
  • 1 tablespoon cloves
  • 1 tablespoon mace
  • 1 tablespoon black peppercorns
  • 2 inches stick cinnamon
  • 1 nutmeg
  • 1/2 teaspoon dry mustard
  • 1 clove garlic
  • 2 small bay leaves
  • 2 cups apple cider vinegar
  • 2 tablespoons pickling salt

Method
 

  1. Wash tomatoes and cut into small pieces.
  2. Slice onions.
  3. Remove seeds and membranes of peppers.
  4. Peel, core, and slice apples.
  5. Tie in a cheesecloth or muslin bag: allspice, celery seed, cloves, mace, and peppercorns.
  6. Grate the nutmeg.
  7. Chop the garlic.
  8. Simmer tomatoes, onions, peppers, and apples in a large stock pot until soft.
  9. Strain through a mesh strainer and return to the pot.
  10. Add the paprika, spice bag, cinnamon, nutmeg, dry mustard, garlic, and bay leaves.
  11. Boil rapidly without scorching, stirring often, about 1 1/2 hours or until thick and reduced to half.
  12. In the meantime, bring water in your water bath canner to a boil, and sterilize your jars and lids in the water, boiling for 20 minutes. Remove just prior to filling with the sauce so that the jars are hot when you fill them.
  13. Remove spice bag and cinnamon.
  14. Add vinegar and salt.
  15. Simmer and adjust salt to taste. Boil 10 minutes longer until thick.
  16. Ladle into hot jars. Wipe the rims. Seal. Place in the water bath canner and boil for 20 minutes. Remove.
  17. When cool, check to make sure the lids have sealed properly before storing.

Nutrition

Calories: 660kcalCarbohydrates: 154gProtein: 14gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 2882mgPotassium: 3616mgFiber: 29gSugar: 111gVitamin A: 11480IUVitamin C: 244mgCalcium: 274mgIron: 6mg

Notes

Yield: about 5 quarts.
You'll need a large stock pot, a small grater for the nutmeg, cheesecloth or muslin and string for the spice bag, a mesh strainer, a water bath canner, mason jars and lids, a canning funnel, and a ladle.
The brown sugar isn't mentioned in the original directions; add it with the spices.

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