*  Exported from  MasterCook II  *
 
                                   CATSUP
 
 Recipe By     : The Cook’s Book of Uncommon Recipes
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Condiments
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   10      pounds        very ripe tomatoes
    3                    sweet red peppers
    3                    green peppers
    5      med-lg        onions
    4      cups          cider vinegar
    2      cups          white sugar
    3      tablespoons   salt -- to taste
    2      cups          brown sugar
    2      teaspoons     ground allspice
    3      teaspoons     ground cinnamon
    1      teaspoon      ground cloves
    5      teaspoons     dry ground mustard
                         Liquid pepper sauce to taste if you like
                         a “hot” catsup
 
 Wash the tomatoes. Remove core, skin, and seeds (in that order) and coarsely
 chop. Wash, remove seeds, and coarsely chop the pepper. Chop the onions. Mix
 all of hte vegetables together. Put 1 cup of vinegar in your blender or food
 processor, add some of the vegetable mixture and puree. Continue to add
 vinegar and vegetables until all have been processed.
 
 Combine the dry ingredients in a small bowl.
 
 OVEN COOKING:
 Pour vegetable puree into a roasting pan and mix in the dry ingredients.
 (Add liquid pepper sauce if using.) Bake uncovered at 300F stirring
 occasionally until it has reduced itself by half. This will take 4-5 hours
 depending on how much juice the tomatoes contained.
 
 STOVE-TOP COOKING: 
 Catsup can also be cooked to the desired thickness on top of the stove in a
 large heavy kettle. Stir often if cooked on top of the stove because the
 catsup can easily stick and the resulting scorched taste can spoil the
 entire batch. Use a heavy kettle for stove-top cooking because light weight
 aluminum tends to have “hot spots” that will encourage sticking.
 
 When reduced to the desired thickness, pour into sterilized jars and process
 in boiling water bath for 15 minutes.
 
 The catsup is best if you allow it to mellow for about a week before you
 serve it the first time.
 
 YIELD: about 8 pints
 
 
 
                    - - - - - - - - - - - - - - - - - -