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Ingredients
- 8 lb tomatoes
- 1 med onion, minced
- 1/4 tsp cayenne
- 1 c. sugar
- 1 c. white vinegar
- 1 1/2 tsp whole cloves
- 1 1/2 x inches stick cinnamon, broken
- 1 tsp celery seed
- 4 tsp salt
Directions
- Wash, peel, remove stem ends and cores, and quarter tomatoes. Let tomatoes stand in colander to drain off excess liquid. In 8 to 10 quart. kettle or possibly Dutch oven, mix tomatoes, onion and cayenne. Bring to boiling; cook till tomatoes are soft, about 15 minutes., stirring occasionally. Put tomatoes through food mill or possibly a coarse sieve; press to extract juice. Add in sugar to tomato juice and return to kettle. Bring to a boil; then simmer briskly 1 1/2 to 2 hours. or possibly until mix is reduced by half (measure depth with ruler at start and end).
- Meanwhile, in small saucepan combine next 4 ingredients. Cover; bring mix to boiling. Remove from heat; let stand.
- Strain spiced vinegar mix into tomato sauce. Throw away the spices. Add in salt to mix; simmer until of desired consistency, about 30 min. Stir the tomato catsup often.
- Pour warm catsup into warm jars, leaving 1/2 inch headspace. Adjust lids.
- Process in boiling water bath (pints) 10 min.
- Makes 2 pints.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1935g | |
| Recipe makes 2 servings | |
| Calories 739 | |
| Calories from Fat 33 | 4% |
| Total Fat 3.96g | 5% |
| Saturated Fat 0.63g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4747mg | 198% |
| Potassium 4112mg | 117% |
| Total Carbs 171.95g | 46% |
| Dietary Fiber 21.4g | 71% |
| Sugars 145.98g | 97% |
| Protein 15.38g | 25% |
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