Re: [CH] ketchup
Scott Peterson (scottp4@mindspring.com)
Thu, 19 Sep 2002 13:20:19 -0700
At 02:21 PM 9/19/2002 -0700, you wrote:
>Being blessed witha bumper crop of tomatoes -- I need a canning recipe for
>hot and spicy ketchup.
A good ketchup is something done to taste rather than a had and firm recipe.
Here's are a couple good recipe to build off of. I've made it adding habs
and thai chiles and had excellent results. The second recipe takes a bit of
work to get all the ingredients, but add a couple habs and you've got an
great flavor.
* Exported from MasterCook *
* Exported from MasterCook *
Homemade Tomato Ketchup
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Condiment
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons olive oil
3 cups chopped onion -- coarsely chopped
3 cloves garlic -- minced
3 pounds plum tomatoes -- coarsely chopped
1/3 cup white vinegar
1/2 cup dark corn syrup
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1 teaspoon mustard seed
1/2 teaspoon celery seed -- ground
1 tablespoon salt
2 teaspoons fresh ground black pepper
In a large heavy pot heat the olive oil over moderate heat and cook the
onion until golden brown. About 8-10 minutes stirring constantly. Add the
garlic and cook for another minute. Add other ingredients stirring to
combine. Bring the mixture to a boil, reduce heat and simmer, stirring
occasionally for about an hour. Bring mixture back to a simmer and cook
until very thick, stirring occasionally for about 45 minutes. Allow ketchup
to cool.
Can be sealed in sterilized jars and kept indefinitely
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* Exported from MasterCook *
Tomato Ketchup
Recipe By :Michele Anna Jordan
Serving Size : 0 Preparation Time :0:00
Categories : Condiment Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 pounds ripe plum tomatoes
2 each yellow onion -- peeled and chopped
1 head garlic -- separated, peeled and chopped
2 cups apple cider vinegar -- 5-6% acidity
2 cups brown sugar, packed
1 tablespoon colemans dry mustard -- mixed with cold water to
make a paste
2 pieces cinnamon -- about 3 inches long
1 piece vanilla bean -- about 2 inches long
1 teaspoon crushed red pepper
1 tablespoon whole black peppercorn
2 teaspoons nutmeg -- freshly grated
5 each cardamon seeds
1 teaspoon whole cloves
1 teaspoon whole juniper berries
2 teaspoons fennel seeds
2 sprigs fresh chervil
2 sprigs fresh Italian parsley
kosher salt
Peel the tomatoes, remove their seeds and excess juice and chop them
coarsely. Place the tomatoes in a large, heavy pot, add the onions and
garlic, and bring the mixture to a boil. Reduce the heat and simmer the
mixture slowly for 25 - 30 minutes.
Remove the tomatoes from the heat and let them rest and cool for about 5
minutes. Pres the mixture through a food mill, discard any remaining
solids and return the puree to the cleaned pot. ?Stir in the vinegar, sugar
and mustard paste. Plase all the other ingredients except the salt in a
square made 3 or 4 layers of cheesecloth, tie to closed and add it to the
other ingredients, making sure it's fully submerged. Simmer over very low
heat until it's thick and fragrant, about 2 1/2 to 3 hours. Check
periodically and skim off any foam that forms on the surface. Remove from
heat and take out the cheesecloth bag. Taste and add a teaspoon or two of
salt, to taste.
Ladle into scaled half-pint or pint jars. Store in the refrigerator or
freeze until needed.
Source:
"The Good Cooks Book of Tomatoes."
Yield:
"3 pints"
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Scott Peterson
--
He's not dead, he's electroencephalographically
challenged.