Homemade catsup

annie1992

18 years ago

OK, here is my recipe for homemade catsup. Ashley loves it, says it tastes like "really good steak sauce". It's nicely spicy, but it does have a cup of sugar, so it's not sugar free but at least there's no corn syrup!

CATSUP

1 gallon tomato puree (fresh tomatoes, no seeds or skins, use a food mill)

2 cups chopped onion

1 cup chopped red pepper

1 head garlic minced

2 cups cider vinegar

1 tbls salt

1/2 tbls celery seed

1 tbls yellow mustard seed

1 tbls black peppercorns

1 tbls allspice berries

1 tbls sweet paprika

1 3 inch cinnamon stick, broken up (or 1 tbls if powdered)

1/2 cup brown sugar

1/2 cup white sugar

Simmer tomato puree. Roughly chop onions, peppers and garlic, throw in with vinegar, sugar and salt. Simmer until reduced by 1/4. Tie all spices in a cheesecloth bag and simmer the sauce until thick, squeeze out the spice bag, run the soup through a food mill and simmer again until really thick. (Or use a stick blender) Or, grind the spices in a coffee mill and just add to the puree. Do not cook too long, you will lose the flavor. Too short, itÂs too runny.

Cook the puree down some before you add spices. If it is too runny, add a can of tomato paste if you get desperate. Do not double recipe, it takes too long to cook down.

Can in half pint or pint jars, 15 minutes in a boiling water bath.

Makes 5 half pints

Of course, this is best if you grow your own tomatoes, your own onions and your own peppers and garlic. LOL. Elery likes it if I toss in a jalapeno or two.

Annie

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Comments (10)

centralcacyclist
18 years ago
This looks fabulous. Cutting and pasting...

Question: does red pepper = red bell pepper?
annie1992
Original Author
18 years ago
Yes, Eileen, it's a red bell pepper. In my part of the world, hot peppers or chili peppers are designated as such, everything else is just a bell pepper. (grin)

It's still good with hot peppers, though....

Annie
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readinglady
18 years ago
Annie, cutting and pasting here too. That recipe sounds wonderful, not just the spice combination but the reduced sugar. And Elery's idea of a jalapeno or two is just up our alley.

Carol
centralcacyclist
18 years ago
Okay, that answer prompts another question regarding your salsa recipe.

Are the green peppers here green BELL peppers? I used Anaheim that I fire roasted. Pretty potent batch!

ANNIEÂS SALSA
8 cups tomatoes, peeled, chopped and drained
2 1/2 cups chopped onion
1 1/2 cups chopped green pepper
3 Â 5 chopped jalapenos
6 cloves minced garlic
2 tsp cumin
2 tsp pepper
1/8 cup canning salt
Â¼ cup chopped fresh cilantro
1/3 cup sugar
1 cup vinegar (for BWB or 1/3 cup vinegar for PC)
16 oz. tomato sauce
16 oz tomato paste

Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process at 10 lbs of pressure for 30 minutes for pints. Or BWB 15 minutes.
Makes 6 pints
kframe19
18 years ago
My Grandmother used to make a rather thin bodied but chunky catsup that I absolutely ADORED.

Unfortunately, when she died, the recipe was not in her collection.
triciae
18 years ago
Annie,

I don't even like catsup but your recipe looks delicious and DH loves the stuff!

Here's my problem & question...

I can't rely on being physically able to stand long enough to ensure I can get through the canning process start to finish so I don't can anymore. Does this stuff freeze?

If so, I'm going to make some this weekend.

Thanks,
/tricia
Gina_W
18 years ago
Did you ever try making it with Splenda?
readinglady
18 years ago
In case Annie doesn't come on, green pepper means green Bell pepper. Hot peppers would be specified by variety or called "hot peppers". Either way, I'll bet that batch of salsa has real punch!

Tricia, I'm sure Annie's Catsup can be frozen, or you could do her recipe in stages, limiting your standing time at each stage, if you'd like to try canning.

Day 1: Blanch and peel tomatoes. If you feel up to it, go ahead and heat until tomatoes are softened. [Rest time for you]. Cool a bit. Puree. [Can be done sitting]. Refrigerate.

Day 2: Prep veggies. At this point you can go ahead with cooking or if that doesn't work for you, just refrigerate veggies.

Day 3: Prepare Catsup. Refrigerate.

Day 4: Prep jars (dishwasher). Heat lids and rings. Reheat Catsup, bottle and can.

You may still prefer to freeze or feel this exceeds your limitations but if anyone on the Forum would like to do something like Annie's Catsup divided over time, this give an idea of how to approach it. A lot of these things can be prepared in stages, whether for freezing or canning.

I hope that helps a little.

Carol
centralcacyclist
18 years ago
Well, shoot. Yup, mine has a kick! I left out the jalapeÃ±o completely. The first batch wasn't too hot, I did use a little jalapeÃ±o, maybe 1 to taste. But the second batch of salsa was spicy!
proudmamato4
18 years ago
Thanks so much! I'm going to make both the catsup and the salsa!

Homemade catsup

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centralcacyclist

annie1992
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Homemade catsup

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annie1992
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