----- Now You're Cooking! v4.20 [Meal-Master Export Format]
 
       Title: Hot & Spicy Banana Catsup
  Categories: condiments, sauces
       Yield: 7 cups
 
       1 c  seedless raisins
       1 c  onion; chopped
       3 lg cloves garlic
       1 cn (6 ounces) tomato paste
       8 lg bananas, very ripe
       4 c  up to 6 cups water
       1 c  brown sugar; firmly packed
       1 tb salt
       1 ts cayenne pepper
     1/2 c  light corn syrup
       4 ts allspice; ground
   1 1/2 ts nutmeg; grated
       1 ts black pepper; ground
     1/2 ts cloves; ground
     1/4 c  dark Jamaican rum
   2 2/3 c  cider vinegar
   1 1/2 ts cinnamon; ground
 
 Combine raisins, onion, garlic and tomato past in container of food        
 processor or electric blender. Whirl until smooth puree, adding a little   
 vinegar if necessary to help the pureeing. Pour into large heavy or dutch  
 oven. Peel  bananas. Cut into chunks. Puree in food processor or blender, 
 adding    vinegar, if necessary, to help pureeing. Add to mixture in 
 saucepan. Add   
 remaining vinegar, 4 cups water, brown sugar, salt and cayenne; stir to    
 blend. Bring  to boiling over medium-high heat, stirring frequently. Lower 
 heat to       medium-low.                                                    
             
                                                                              
 Cook, uncovered, stirring often, for 1-1/4 hours. If mixture becomes too   
 thick and threatens to stick, add enough water to just moisten. After 1-1/4
 hours, add corn syrup, allspice, cinnamon, nutmeg, pepper and cloves.     
 Continue to  cook, stirring frequently, 15 minutes. Remove from heat.        
            
                                                                              
 To test for thickness: Spoon catsup on chilled saucer. Chill in 
 refrigerator. A fingertip should leave a track when drawn through catsup.  
 If catsup has jellied, thin with little extra vinegar and water, equal 
 amounts of each. Let catsup cool slightly.                                   
                                                
 Working in batches, puree in food processor or blender. Or, push through   
 fine-mesh sieve. Return puree to rinsed-out saucepan. Taste for hotness,   
 adding more cayenne, if you wish. (The flavor will become more pronounced  
 after catsup has mellowed, so be cautious about adding more.) Meanwhile,   
 wash half-pint or pint or other canning jars or bottles, and lids and bands 
 in hot soapy water. Rinse. Leave jars in hot water. Place lids and bands in 
 saucepan of 
 simmering water. Return catsup to boiling over medium heat, stirring 
 constantly. Add  rum; stir to combine.                                       
                
                                                                              
 Ladle boiling catsup into hot, clean canning jars, leaving 1/4-inch 
 headspace. Wip jar rims and threads clean with clean, damp cloth. Cover jars 
 with hot lids; screw on bands firmly. Process jars in boiling water  bath 
 for 15 minutes (water should cover jars by 1-2 inches). Remove jars from 
 boiling water to wire racks to cool. Test for seals. Label, date and store 
 in cool, dark place for up to one year. Catsup is ready to serve after 
 ripening.                                                            
                                                                              
 
   Contributor:  Peggy Makalondra  (MM format by Roy Olsen)
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