Catsup

Hot dogs, burgers, fries, and more taste better when served with this homemade catsup recipe. Make the kitchen condiment when tomatoes are in season, then freeze for up to 10 months.

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  • Makes: 56 servings
  • Serving Size: 1 tablespoon
  • Makes: 4 half-pints
  • Prep: 3 hrs 15 mins

Catsup

Directions

  1. Core and quarter tomatoes; drain. In an 8- or 10-quart kettle combine tomatoes, onion, and red pepper. Bring to boiling; cook 15 minutes, stirring often. Press through food mill or sieve. Discard seeds and skins. Return to kettle; add sugar. Bring to boiling; reduce heat. Simmer 1-1/2 to 2 hours or until reduced by half*, stirring occasionally.
  2. In a saucepan bring vinegar, cinnamon, cloves, and celery seed to boiling. Remove from heat.
  3. Strain vinegar mixture into tomato mixture; discard spices. Add 1 tablespoon salt. Simmer for 30 minutes or to desired consistency, stirring often.
  4. Ladle hot catsup into hot, clean half-pint jars, leaving a 1/8-inch headspace. Wipe jar rims and adjust lids. Process in a boiling-water canner for 15 minutes (start timing when water returns to boil).

From the Test Kitchen

To freeze:

Place kettle in ice water; stir to cool. Ladle into freezer containers, leaving a 1/2-inch headspace. Seal, label, and freeze up to 10 months.

*

So you can determine when the tomato-sugar mixture is reduced by half, be sure to measure its depth with a clean ruler after the sugar is added.

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Nutrition Facts (Catsup)

  • Per serving:
  • 25 kcal ,
  • 0 g fat
  • 0 mg chol. ,
  • 105 mg sodium ,
  • 6 g carb. ,
  • 1 g fiber ,
  • 1 g pro.
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