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Reply
| | From:  Genie· (Original Message) | Sent: 4/22/2008 7:48 PM |
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Reply
| | | From: Genie· | Sent: 4/23/2008 3:20 AM |
GREEN TOMATO CATSUP - Genie
2 cups chopped green tomatoes
1 cup chopped cabbage
1 cup chopped onions
1 cup vinegar
1 cup chopped green bell pepper
1 teaspoon salt
1 teaspoon pickling spice
1 cup of sugar (or more as desired)
Mix all ingredients together and bring to a boil. Cook, stirring, for 20 minutes. Pour hot mixture into sterile jars and seal.
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Reply
| | | From: Genie· | Sent: 4/23/2008 3:21 AM |
Green Tomato Ketchup...LindahINGREDIENTS: - 6 pounds green tomatoes
- 3 pounds onions
- 1 tablespoon black pepper
- 1 tablespoon mustard
- 1 teaspoon Worcestershire sauce
- 4 cups vinegar
- 1 cup honey
PREPARATION: Slice green tomatoes and onions; place in a large pot with pepper, mustard, and Worcestershire sauce. Pour vinegar over all and cook for 4 hours over very low heat, stirring occasionally. Carefully puree mixture in a blender; strain through a mesh strainer. Return to pot and bring to boil; add honey. Immediately fill 6 sterilized pint jars, leaving 1/4-inch head space. Wipe the jar tops and threads clean with clean damp towels. Place hot sealing lids on the jars and apply the screw on rings loosely. Process in boiling water bath in a deep canning pot for 5 minutes. Remove the jars and cool completely. Tighten the jar screw rings to complete the sealing process. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, it is not sealed and must be refrigerated.) Let jars of green tomato ketchup stand at room temperature 24 hours. Store unopened product in a cool dry place up to one year. Refrigerate green tomato ketchup after opening. Makes 6 pints of green tomato ketchup. |
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Reply
| | | From: Genie· | Sent: 4/23/2008 10:04 PM |
| Elderberry Catsup | 2 qt Elderberries
Vinegar to cover
1 c Sugar
1 tb Allspice
1 tb Cloves
1/4 ts Cayenne pepper
1 ts Salt
1 ts Cinnamon
| | Cook elderberries in vinegar until berries burst. Put berries through a food press or sieve, add sugar, cinnamon, allspice, cloves and pepper. Simmer until thickens. Pour into sterilized jars and seal. | | |
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Reply
| | | From: Genie· | Sent: 4/23/2008 10:12 PM |
Mushroom Ketchup
4 pounds mushrooms, preferably crimini
7 tbsp coarse salt
1 cup red wine vinegar
2/3 cup cider vinegar
1 medium red onion, finely chopped
1 clove garlic, finely chopped
1/2 tsp ground black pepper
1/2 tsp ground ginger
1/2 tsp ground allspice
1/2 tsp ground mace or nutmeg
Wipe mushrooms clean and chop coarsely on a large baking sheet
(with rim) lined with several layers of wax paper. Spread out and
sprinkle with salt.
Cover and refrigerate, stirring and squeezing with your hands
occasionally, for 2 to 3 days. Drain the mushrooms and rinse well,
discarding the liquid. Combine into a large nonreactive saucepan
with vinegars, onion, garlic and spices.
Bring to a boil, reduce the heat, and simmer, uncovered, stirring
often, until very fragrant and flavorful, about 30 minutes. Strain
into a clean saucepan, pressing out all the liquid. Bring to a
simmer, then strain through a dampened cloth. Can while hot, or
let cool, then cover and refrigerate for up to 1 month.
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Reply
| | | From: Genie· | Sent: 6/5/2008 5:13 PM |
TOMATO CATSUP 1 peck (12 1/2 pounds) ripe tomatoes
2 medium onions
1/4 teaspoon cayenne pepper
2 cups cider vinegar
1 1/2 tablespoons broken stick cinnamon
1 tablespoon whole cloves
3 cloves garlic (finely chopped)
1 tablespoon paprika
1 cup sugar
2 1/2 teaspoons salt WASH and slice tomatoes and boil until soft. Into another kettle slice the onions. Cover with a small quantity of water and cook until tender. Run the cooked onions and tomatoes through a sieve. Mix the onion and tomato pulp. Add the cayenne pepper. Boil this mixture rapidly until it has been reduced to about 1/2 original volume. Place vinegar in an enamel pan; add a spice bag containing the cinnamon, cloves and garlic. Allow this to simmer for about 30 minutes, then bring to boil. Place cover on pan and remove from heat. Allow this to stand in covered pan until ready to use. When tomato mixture has cooked down to 1/2 original volume, add mixture, of which there should be 1 and 1/4 cups. Add the paprika, sugar and salt and boil rapidly until thick. This should require about 10 minutes. Pour while boiling into sterilized jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 5 minutes. Yield: 6 pints. | |
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Reply
| | | From: Genie· | Sent: 6/6/2008 4:26 AM |
Picante Ketchup
8 serrano or Jalapeno chiles, seeded and chopped
1 bell pepper, chopped
8 pounds tomatoes, peeled, seeded and chopped
2 stalks celery , chopped
1 large onion, chopped
1 cup brown sugar
1-1/2 cups cider vinegar
3 tsp ground cinnamon
3 tsp dry mustard
1 to 2 tsp salt
Cook the tomatoes for 15 minutes and then drain off the excess liquid. Add the celery, onion, bell pepper, and chiles and simmer for 1-1/2 hours, or until it is reduced by one half.
Add the sugar, vinegar, and spices and simmer for an additional hour. Remove from the heat and puree until smooth.
Pack in freezer containers, leaving 1/2 inch head space, and freeze.
Yield: 4 pints
Use this piquant version in place of regular catsup to spice up sandwiches, meatloaf, or hamburgers. Since this catsup freezes well, it is a great way to use all those fresh tomatoes.
Credits
From: The Whole Chile Pepper Book by Dave Dewitt, Nancy Gerlach |
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Reply
| | | From: Genie· | Sent: 6/19/2008 3:12 AM |
HOMEMADE TOMATO CATSUP
4 quarts peeled and chopped tomatoes
1 cup chopped white onions
1/2 cup chopped sweet red peppers
1-1/2 teaspoons celery seed
1 teaspoon mustard seed
1 teaspoon whole allspice
1 stick cinnamon
1 cup sugar
1 tablespoon salt
1-1/2 cups white vinegar
1 tablespoon paprika
Cook tomatoes, onions and pepper until soft and press through a
sieve. Cook about 1 hour until volume is reduced about one-half.
Add spices in a bag, sugar and salt to tomato mixture. Cook 25
minutes, stirring frequently. Add vinegar and paprika and cook until
thick, stirring to prevent sticking. Pour hot into jars leaving 1/8
inch head space. Seal and process 10 minutes.
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Reply
| | | From: Genie· | Sent: 7/29/2008 2:27 AM |
Ketchup 2 gallons tomatoes, chopped 2 red peppers, seeded & chopped 2 green peppers, seeded & chopped 4 small onions 1/2 tsp. ginger 1/2 tsp. allspice 1/2 tsp. powdered mustard 1/2 tsp. chili powder 1/2 tsp. cinnamon 1/4 tsp. pepper 2 1/2 cups sugar 2 1/2 cups vinegar 1 tbsp. salt 1 heaping tbsp. corn starch 1 cup water Combine first four ingredients. Cook till tender (30 minutes). Put in blender on high for 4-5 seconds. Run through sieve. Tie spices in bag and cook with remaining ingredients, except corn starch and water, for 30 minutes. Mix corn starch and water. Pour into ketchup. Boil for 15-20 minutes. Bottle and seal. | |
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Reply
| | | From: Genie· | Sent: 7/29/2008 2:31 AM |
Ancho Chile Ketchup
12 ancho chile peppers, stemmed and seeded
1/2 white onion, diced
5 cloves garlic, minced
6 cups water
5 teaspoons packed brown sugar
2 tablespoons ground cumin
2 cups tomato paste
Kosher salt to taste
Freshly ground pepper to taste
Place the peppers, onion and garlic in a large saucepan and cover with the water. Bring to a boil over high heat, reduce heat and simmer for about 15 minutes, or until the peppers have absorbed some liquid and have become soft. Remove the peppers, onion and garlic with a slotted spoon and transfer them to a food processor. Add the brown sugar, cumin, tomato paste and 1 cup of the liquid the peppers were cooked in. Puree, adding more pepper liquid until you reach the desired thickness. Adjust seasonings with salt, pepper and more brown sugar if desired. Spoon the ketchup into a glass container and store it in the refrigerator until ready for use.
Yield: about 5 cups. | |
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Reply
| | | From: Genie· | Sent: 7/29/2008 2:32 AM |
Picante Ketchup
8 serrano or Jalapeno chiles, seeded and chopped
1 bell pepper, chopped
8 pounds tomatoes, peeled, seeded and chopped
2 stalks celery , chopped
1 large onion, chopped
1 cup brown sugar
1-1/2 cups cider vinegar
3 tsp ground cinnamon
3 tsp dry mustard
1 to 2 tsp salt
Cook the tomatoes for 15 minutes and then drain off the excess liquid. Add the celery, onion, bell pepper, and chiles and simmer for 1-1/2 hours, or until it is reduced by one half.
Add the sugar, vinegar, and spices and simmer for an additional hour. Remove from the heat and puree until smooth.
Pack in freezer containers, leaving 1/2 inch head space, and freeze.
Yield: 4 pints
Use this piquant version in place of regular catsup to spice up sandwiches, meatloaf, or hamburgers. Since this catsup freezes well, it is a great way to use all those fresh tomatoes.
Credits
From: The Whole Chile Pepper Book by Dave Dewitt, Nancy Gerlach | |
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Reply
| | | From: Genie· | Sent: 8/9/2008 2:28 AM |
| Tomato Ketchup
From The Chef at Worldwide Recipes
"I don't expect the majority of my readers to rush to make a big
batch of homemade ketchup, but you might want to keep this recipe in
mind the next time you're up to your armpits in tomatoes from the
garden. Compare the sugar content in this recipe to commercially
prepared ketchups and you might be more inclined to make a batch - it
makes an excellent gift if you can't use it all."
Tomato Ketchup
14 lbs (6.3 Kg) ripe tomatoes, chopped
8 onions, sliced
2 red bell peppers (capsicums). cored seeded, and chopped
3/4 cup (180 ml) packed brown sugar
A 3-inch (8 cm) piece of cinnamon stick
3 cloves garlic, crushed
2 bay (laurel) leaves
1 Tbs (15 ml) whole allspice
1 Tbs (15 ml) whole cloves
1 Tbs (15 ml) ground mace
1 Tbs (15 ml) celery seeds
1 Tbs (15 ml) whole black peppercorns
2 cups (500 ml) cider vinegar
Salt to taste
Combine the tomatoes, onions, and bell peppers in a large non-
reactive pot and bring to a boil over moderate heat. Reduce the heat
and simmer uncovered until the tomatoes are very soft, about 20
minutes. Pass through a food mill or fine-mesh strainer to remove the
seeds and skins and return the strained mixture to the pot. Tie the
spices in a piece of cheesecloth (muslin) and add to the tomato
mixture. Bring to a boil, reduce the heat, and simmer uncovered,
stirring frequently, until the mixture is reduced in volume by half.
Remove and discard the spice bag and stir in the vinegar and salt.
Simmer, stirring frequently, for 10 minutes. The ketchup can be
canned according to the directions of the manufacturer of canning
jars, or it may be stored covered in the refrigerator for up to 1
month, or it may be frozen in small batches for up to 6 months. Makes
about 10 pints | |
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