Home › Vegetables › Tomato Catsup

Tomato Catsup

allspice, four tablespoonfuls of whole mustard, and two tablespoonfuls of salt. Mix, stuff this in the tomatoes, put on the tops, tie them tightly with soft twine. Stand the tomatoes upright in a stone jar, cover with cold vinegar and in one week they are ready for use. A few stuffed peppers or a few hot peppers mixed with the tomatoes greatly improves their flavor. If the vinegar moulds in one or two weeks, drain off, cover with fresh cold vinegar, add two tablespoonfuls of chopped horseradish, which will prevent moulding. TOMATO CATSUP, No. 1.

Cut ripe tomatoes into slices, put in a stone jar a layer of tomatoes and a layer of salt. Stand aside three days. Then press through a sieve, spice and vinegar to taste, bottle and seal.

TOMATO CATSUP, No. 2.

Tomatoes for catsup should be gathered in August, as later in the season they lose their freshness, becoming watery and more acid. Catsup made in September rarely keeps perfectly well.

I bushel of tomatoes, 1/2 pound of sugar, 1½ ounces of black pepper, I ounce of ginger root, 1½ a gallon of vinegar, 1½ pint of salt, 2 ounces of whole mustard, 1/2 ounce of cloves, I 1/2 ounces of allspice.

Use all the spices whole. Put the tomatoes, without peeling, on to boil. Cook gently a half hour. Press through a sieve to remove the seeds and the skins. Add all the spices; return the tomatoes to the kettle and boil down until the catsup reaches the proper consistency. It should be a little too thick, of course, to allow the vinegar. Now add the vinegar, and let stand on the back of the stove slowly cooking another hour. Then add the sugar and salt and about half a teaspoonful of cayenne pepper. Bottle and seal while hot.