[CH] Recipe: Cajun-Style Catsup
Tee (traderbear@thehitchingpost.com)
Sat, 22 Dec 2001 16:22:47 -0500
While browsing a cookbook just acquired today, I found the following
recipe. It reminded me of the recent CH thread re chile catsup, so am
offering it for those interested. I have not tried it. Cookbook
editors say recipe has been tested (for whatever that is worth to you).
CHs may of course crank up the chile to any desired level of heat.
Tee
CAJUN-STYLE CATSUP
Made with three kinds of pepper,
spicy Cajun-Style Catsup lives up to
its name.
8 pounds tomatoes (about 24 medium)
1/2 cup chopped onion
1/2 cup chopped green pepper (about 1 small)
4 cloves garlic, minced
3/4 teaspoon black pepper
1/2 teaspoon ground red pepper
1/2 cup sugar
1/2 cup packed brown sugar
1 cup vinegar
1 teaspoon whole cloves
1 teaspoon celery seed
1 tablespoon salt
1/4 teaspoon bottled hot pepper sauce
WASH, CORE, AND QUARTER TOMATOES. DRAIN IN
a colander; discard liquid. Place tomatoes in an 8- or 10-quart kettle
or Dutch oven. Add onion, green pepper, garlic, black pepper, and red
pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 30
minutes, stirring often. Cool slightly.
Put mixture through a food mill or sieve; discard seeds and skins.
Return puree to kettle. Stir in sugar and brown sugar. (Measure depth
of mixture with a clean wooden ruler now and at the end of 1 1/2 to 2
hours cooking.)
Bring tomato mixture to boiling; reduce heat. Simmer, uncovered, for
11/2 to 2 hours or till reduced by half, stirring occasionally to
prevent sticking.
Meanwhile, in a stainless steel or enamel saucepan combine vinegar,
cloves, and celery seed. Bring to boiling. Remove from the heat.
Using a colander lined with 100 percent cotton cheesecloth or a
bowl-shaped coffee filter, strain vinegar mixture into tomato mixture.
Discard solids. Stir in salt and pepper sauce.
Return to boiling; reduce heat. Simmer, uncovered, about 30 minutes or
until catsup is of desired consistency, stirring frequently. Ladle hot
catsup at once into hot, sterilized pint or half-pint jars, leaving a
1/2-inch headspace. Wipe rims and adjust lids. Process in a
boiling-water canner for 15 minutes for pint jars or 10 minutes for
half-pint jars. (Begin timing when water boils.) Makes 2 pints or 4
half-pints (64 one-tablespoon servings).
REFRIGERATION AND FREEZING DIRECTIONS:
Prepare Cajun-Style Catsup, except after simmering to desired
consistency, place kettle or Dutch oven of catsup in a sink of ice water
till cool; stir occasionally. Ladle catsup into wide-top canning jars
or freezer containers, leaving a 1/2-inch headspace. Wipe rims, seal,
and label. Refrigerate for up to 1 month or freeze for up to 10 months.
Recipe published in STAY FOR SUPPER, Country Home, Copyright 1993 by
Meredith Corporation