---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Amish Tomato Ketchup
  Categories: Pickles, Sauces, Vegetables
       Yield: 1 Batch
  
       6    Celery ribs; cut into 1/4
            -pieces
       2 md Onions (about 2 cups);
            -peeled and diced
     1/4 c  Water
       3 lb Tomatoes; quartered
       5 tb Vinegar
       1 c  Dark brown sugar; packed
     1/2 tb Allspice berries
     1/2 tb Whole cloves
     1/2 tb Celery seeds
       1 ts Ground mace
     1/2 ts Salt
  
   Place the celery, onions and water in a medium-size saucepan over medium
   high heat, cover, and bring to a boil. Cook, stirring occasionally, until
   the vegetables are nearly soft, about 25 minutes.
   
   Meanwhile, cook tomatoes in a large heavy nonreactive saucepan over medium
   heat, partially covered, until they are very soft and almost a puree, about
   25 minutes. Add the cooked celery and onions; continue cooking until the
   vegetables are completely softened, about 15 minutes.
   
   Strain tomato mixture in small batches through a sieve into another
   nonreactive saucepan, pressing down firmly to extract all of the liquid.
   Stir in the vinegar, brown sugar and spices. Place the pan over medium high
   heat and bring to a boil. Continue boiling, stirring often to be sure that
   the ketchup isn't sticking to the bottom of the pan, until the mixture
   thickens somewhat, 15 to 20 minutes. Allow ketchup to cool, then ladle into
   jars. Cover and refrigerate for up to 2 months. Or ladle the boiling-hot
   ketchup into hot sterilized canning jars. Seal according to the lid
   manufacturer’s instructions.
   
   Yield: 1 1/2 pints.
   
   Loomis writes: “This sweet ketchup comes from Mary Linebach, who owns and
   runs a produce auction with her [Mennonite] husband, Paul, in Shippensburg,
   Pennsylvania.” [Mary describes the ketchup by saying]: 'The children love
   it on pancakes...It’s sweeter than store-bought and not as tangy...'
   
   “The ketchup is good on morning hotcakes (an Amish custom) as it is on
   Cheddar cheese sandwiches, as a dip for fresh vegetables or freshly baked
   bread, and as a condiment with roast or fried meat or poultry. And it has
   one distinct advantage over the most popular store-bought brand: You won't
   have any trouble getting it out of the bottle, because it’s not thick.”
   ]]]]]
  
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