Ingredients: 1 Servings
6 Celery ribs, trimmed
-- cut in 1/4" thick slices
2 Medium Onions (abt. 2 cups)
-- peeled and, Diced
1/4 Cup , Water
3 Lb Tomatoes, quartered
5 Tbl Vinegar
1 Cup Dark brown sugar, packed
1/2 Tbl Allspice berries
1/2 Tbl Whole cloves
1/2 Tbl Celery seeds
1 Tsp mace, Ground
1/2 Tsp Salt
Method of Preparation: Place the celery, onions and water in a medium-size saucepan over medium high heat, cover, and bring to a boil. Cook, stirring occasionally, until the vegetables are nearly soft, about 25 minutes. Meanwhile, cook tomatoes in a large heavy nonreactive saucepan over medium heat, partially covered, until they are very soft and almost a puree, about 25 minutes. Add the cooked celery and onions; continue cooking until the vegetables are completely softened, about 15 minutes. Strain tomato mixture in small batches through a sieve into another nonreactive saucepan, pressing down firmly to extract all of the liquid. Stir in the vinegar, brown sugar and spices. Place the pan over medium high heat and bring to a boil. Continue boiling, stirring often to be sure that the ketchup isnt sticking to the bottom of the pan, until the mixture thickens somewhat, 15 to 20 minutes. Allow ketchup to cool, then ladle into jars. Cover and refrigerate for up to 2 months. Or ladle the boiling-hot ketchup into hot sterilized canning jars. Seal according to the lid manufacturers instructions. Yield: 1 1/2 pints. Loomis writes: "This sweet ketchup comes from Mary Linebach, who owns and runs a produce auction with her [Mennonite] husband, Paul, in Shippensburg, Pennsylvania." [Mary describes the ketchup by saying]: The children love it on pancakes...Its sweeter than store-bought and not as tangy... "The ketchup is good on morning hotcakes (an Amish custom) as it is on Cheddar cheese sandwiches, as a dip for fresh vegetables or freshly baked bread, and as a condiment with roast or fried meat or poultry. And it has one distinct advantage over the most popular store-bought brand: You wont have any trouble getting it out of the bottle, because its not thick." From _Farm House Cookbook_ by Susan Herrmann Loomis. New York: Workman Publishing Company, Inc., 1991. Pp. 334-336. ISBN 0-89480-772-2. Typed for you by Cathy Harned. From Geminis MASSIVE MealMaster collection at www.synapse.com/gemini
Paid Members can add this recipe to thier Private Collection.
Paid Members or Free Members can add this recipe to
their Favorites Collection.
