Best Tomato Catsup Recipe

1. 1

   Wash, peel, remove stem ends and cores, and quarter tomatoes.

2. 2

   Let tomatoes stand in colander to drain off excess liquid.

3. 3

   In 8 to 10 quart.

4. 4

   kettle or possibly Dutch oven, mix tomatoes, onion and cayenne.

5. 5

   Bring to boiling; cook till tomatoes are soft, about 15 minutes., stirring occasionally.

6. 6

   Put tomatoes through food mill or possibly a coarse sieve; press to extract juice.

7. 7

   Add in sugar to tomato juice and return to kettle.

8. 8

   Bring to a boil; then simmer briskly 1 1/2 to 2 hours.

9. 9

   or possibly until mix is reduced by half (measure depth with ruler at start and end).

10. 10

    Meanwhile, in small saucepan combine next 4 ingredients.

11. 11

    Cover; bring mix to boiling.

12. 12

    Remove from heat; let stand.

13. 13

    Strain spiced vinegar mix into tomato sauce.

14. 14

    Throw away the spices.

15. 15

    Add in salt to mix; simmer until of desired consistency, about 30 min.

16. 16

    Stir the tomato catsup often.

17. 17

    Pour warm catsup into warm jars, leaving 1/2 inch headspace.

18. 18

    Adjust lids.

19. 19

    Process in boiling water bath (pints) 10 min.

* Per serving · 4 servings · Values may vary.

No additional tips available.