- 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.
- In a saucepan bring vinegar, cinnamon, cloves, and celery seed to boiling. Remove from heat.
- Strain vinegar mixture into tomato mixture; discard spices. Add 1 tablespoon salt. Simmer for 30 minutes or to desired consistency, stirring often.
- 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
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.
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.