Recipe Homemade Tomato Catsup

Discussion in 'Recipes' started by tacmotusn, Dec 26, 2012.

  1. tacmotusn

    tacmotusn Mosquito Sailor Site Supporter+

    This recipe makes approximately 2 quarts. If you triple the recipe you may can an entire batch for extended storage without refrigeration until after opening. I would personally can this in pint jars.
    If made as a single recipe I would refrigerate the homemade tomato catsup until used up.
    Recipe in two parts; first the tomato base, second the addition of spiced vinegar and bottling.
    1 gallon chopped tomatos (using a blender or food processor to puree the tomatoes speeds things up)
    1 cup chopped or ground sweet red bell pepper
    2 medium size onions (i like TX sweet or Vidalias for this) chopped or ground
    2 Tablespoons Sea Salt
    2 teaspoons Paprika
    1 Tablespoon powdered Mustard
    Place all of the above in a good sized pot. Bring to a slow boil, and reduce heat slightly but keep it at a slow bubbling simmer. Take note of the depth of the tomato mix in the pot. Cook uncovered and stir until you have reduced the tomato mixture to 1/2 in volume. Stir often to ensure not burning the mixture. A good nonstick pot can aid in this. While this is cooking you can also prepare the spiced vinegar.
    for the spiced vinegar;
    1 pint cider vinegar
    1 Tablespoon whole Cloves
    1 Tablespoon whole Black Peppercorns
    1/2 Tablespoon whole Allspice
    1 Tablespoon whole Cinnamon
    In a covered saucepan simmer the vinegar / spice mixture at a slow boil for 1/2 hour. You can remove this from the heat and just set it aside until the tomato mixture has reduced by 1/2 and thickened considerably.
    Back to the reduced tomato mixture. This must now be run through a sieve. you can use a rounded wooden tool tool or the back of a wooden spoon to aid in doing this. Discard the solids that you could not press through the sieve. Rinse the sieve, line with a paper coffee filter and pour the vinegar spice mixture through the sieve/filter allowing only the vinegar through and filtering out the whole spices. This can be done directly into the pot of strained reduced tomato mixture. Stir or blend well. Bottle up, seal and refrigerate the resulting product . You may can the product immediately after bottling if you desire to be able to store product until opened without refrigeration.

    original source; Deep South Natural Foods Cookbook
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