Re: [CH] ketchup

Dave Drum (xrated@ameritech.net)
Thu, 19 Sep 2002 17:05:52 -0500 

At 02:21 PM 9/19/2002 -0700, Nels Peterson family wrote:
>Being blessed witha bumper crop of tomatoes -- I need a canning recipe for
>hot and spicy ketchup.

Here are three that work well. Add heat as you desire.....

MMMMM----- Recipe via Meal-Master (tm) v8.06

       Title: Homemade Jalapeno Catsup
  Categories: Sauces, Chiles, Lo-fat, Udd, Basics
       Yield: 2 Jars

       3 lb Tomatoes
       1 md Onion; diced
       7 fl Oz red wine vinegar
       2 oz Sugar
       1 ts Salt
       1 ts Sweet Paprika
       1 ts Chopped Pppercorns
     1/4 ts Nutmeg
     1/4 ts Ground Cloves
       6    Red ripe jalapenos

   1. Peel tomatoes and cut into little pieces.

   2. Peel and cube onions, finely.

   3. Seed and dice the chilies finely.

   4. Mix both with the rest of the ingridients and put in a big
      pot and bring to a boil, simmer for 20 minutes.

   5. Put the cooked mixture through a Foley Food Mill or chinois.
      Or puree with a food processor/blender. Taste for heat. Add
      cayenne, etc. as necessary.

   6. Bottle or can like your old grandmaw taought you.

   Dirty Dave NOTE: To make peeling tomatoes a breeze -- cut a small X on
   the bottom of the tomato(es). Dunk in boiling water for 10 to 15 sec,
   Plunge into ice water. Peels should come right off

   Typed by Brigitte Sealing - Chillified by Dave Drum

   FROM: Uncle Dirty Dave's Kitchen          A FIDO Cooking Echo Recipe

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MMMMM----- Recipe via Meal-Master (tm) v8.06

       Title: Mary Lou's Chilli Ketchup
  Categories: Ethnic, Pickles, Sauces, Vegetables
       Yield: 5 Mason jars

      18    Ripe tomatoes
       2 cn Plum tomatoes (28oz)
       2 md Onions, sweet, diced
       2 tb Salt
       2 tb Ginger
       1 ts Chilli powder (mild)
       2 tb Cinnamon
       2 tb Allspice
       1 ds Chile seeds
       1 ds Tabassco
       4    Red bell peppers
       2 c  Brown sugar for desired
            Sweetness
   2 1/2 c  Vinegar; wine or cider

   Boil all till thick (2-3 hours). Stir frequently as sugar content will
   cause it to burn easily. Taste for sweetness and add vinegar to make
   less sweet, or sugar for sweeter taste. Taste for 'hotness' and add
   chilli, tobassco, chilli powder VERY MODERATELY till desired taste is
   reached. Puree with Hand Stick Blender. Boil a few more hours to
   thicken. Pour boiling water into 5 clean mason jars to sterilize. Do
   same for lids. Let sit at LEAST 3 min. Bottle up the sauce, leaving
   1/4" space from top of bottle to sauce. Hand tighten lids. They will
   seal themselves. ( you will hear the lids pop as they cool).

   Refrigerate after opening.

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MMMMM----- Recipe via Meal-Master (tm) v8.06

       Title: Tomato Ketchup [Pennsylvania]> Mennonite
  Categories: Preserving, Condiment, Historical
       Yield: 1 -1/2 pints

       6    Celery ribs, trimmed
            ;cut in 1/4" thick slices
       2 md Onions (abt. 2 cups)
            ;peeled and diced
     1/4 c  Water
       3 lb Tomatoes, quartered
       5 tb Vinegar
       1 c  Dark brown sugar, packed
     1/2 tb Allspice berries
     1/2 tb Whole cloves
     1/2 tb Celery seeds
       1 ts Ground mace
     1/2 ts Salt
       1 tb Cayenne (opt)

   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 the 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
   fifteen 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 the
   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.

   Loomis writes: "This sweet ketchup comes from Mary Linebach, who owns
   and runs a produce auction with her [Mennonite] husband, Paul, in
   Shippensburg, Pennsylvania." [Mary describes the ketchup by saying]:
   'The children love it on pancakes... It's sweeter than store-bought
   and not as tangy...'

   "The ketchup is good on morning hotcakes (an Amish custom) as it is on
   Cheddar cheese sandwiches, as a dip for fresh vegetables or freshly
   baked bread, and as a condiment with roast or fried meat or poultry.
   And it has one distinct advantage over the most popular store-bought
   brand: You won't have any trouble getting it out of the bottle,
   because it's not thick."

   From "Farm House Cookbook" by Susan Herrmann Loomis. New York: Workman
   Publishing Company, Inc., 1991. Pp. 334-336. ISBN 0-89480-772-2.

   Posted by Cathy Harned.

   FROM: Uncle Dirty Dave's Kitchen      Posted to FIDO's Cooking Echoes

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ENJOY!!!

Uncle Dirty Dave's Kitchen
Home of Hardin Cider & Yaaaaa Hoooo Ahhhhh Hot Sauce!!!