*  Exported from  MasterCook II  *

                                  Catsup

Recipe By     : The Cook's Book of Uncommon Recipes
Serving Size  : 1    Preparation Time :0:00
Categories    : Condiments

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10      lb            Very ripe tomatoes
   3                    Sweet red peppers
   3                    Green peppers
   5                    Onions
   4      c             Cider vinegar
   2      c             White sugar
   3      tb            Salt -- to taste
   2      c             Brown sugar
   2      ts            Ground allspice
   3      ts            Ground cinnamon
   1      ts            Ground cloves
   5      ts            Dry ground mustard
                        Liquid pepper sauce to taste if you like
                        -a "hot" catsup

Wash the tomatoes. Remove core, skin, and seeds (in that order) and
coarsely chop. Wash, remove seeds, and coarsely chop the pepper. Chop
the onions. Mix all of the vegetables together. Put 1 cup of vinegar
in your blender or food processor, add some of the vegetable mixture
and puree. Continue to add vinegar and vegetables until all have been
processed.

Combine the dry ingredients in a small bowl.

Oven cooking:

Pour vegetable puree into a roasting pan and mix in the dry
ingredients.  (Add liquid pepper sauce if using.) Bake uncovered at
300 F stirring occasionally until it has reduced itself by half. This
will take 4-5 hours depending on how much juice the tomatoes contained.

Stove-top cooking:

Catsup can also be cooked to the desired thickness on top of the
stove in a large heavy kettle. Stir often if cooked on top of the
stove because the catsup can easily stick and the resulting scorched
taste can spoil the entire batch. Use a heavy kettle for stove-top
cooking because light weight aluminum tends to have "hot spots" that
will encourage sticking.

When reduced to the desired thickness, pour into sterilized jars and
process in boiling water bath for 15 minutes.

The catsup is best if you allow it to mellow for about a week before
you serve it the first time.

Yield: about 8 pints


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