Tomato Ketchup

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             FOOD FUNNY
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Here's an oldie goldie from Rosemary Zwick:

Bob is walking down the street with a case of beer under his arm. His
friend Doug stops him and asks, "Hey Bob! Whacha get the case of beer for?"

"I got it for my wife," answers Bob.

"Oh!" exclaims Doug, "Good trade."

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             TODAY'S RECIPE
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I don't expect the majority of my readers to rush to make a big batch of
homemade ketchup, but you might want to keep this recipe in mind the
next time you're up to your armpits in tomatoes from the garden. Compare
the sugar content in this recipe to commercially prepared ketchups and
you might be more inclined to make a batch - it makes an excellent gift
if you can't use it all.

Tomato Ketchup

14 lbs (6.3 Kg) ripe tomatoes, chopped
8 onions, sliced
2 red bell peppers (capsicums). cored seeded, and chopped
3/4 cup (180 ml) packed brown sugar
A 3-inch (8 cm) piece of cinnamon stick
3 cloves garlic, crushed
2 bay (laurel) leaves
1 Tbs (15 ml) whole allspice
1 Tbs (15 ml) whole cloves
1 Tbs (15 ml) ground mace
1 Tbs (15 ml) celery seeds
1 Tbs (15 ml) whole black peppercorns
2 cups (500 ml) cider vinegar
Salt to taste

Combine the tomatoes, onions, and bell peppers in a large non-reactive
pot and bring to a boil over moderate heat. Reduce the heat and simmer
uncovered until the tomatoes are very soft, about 20 minutes. Pass
through a food mill or fine-mesh strainer to remove the seeds and skins
and return the strained mixture to the pot. Tie the spices in a piece of
cheesecloth (muslin) and add to the tomato mixture. Bring to a boil,
reduce the heat, and simmer uncovered, stirring frequently, until the
mixture is reduced in volume by half. Remove and discard the spice bag
and stir in the vinegar and salt. Simmer, stirring frequently, for 10
minutes. The ketchup can be canned according to the directions of the
manufacturer of canning jars, or it may be stored covered in the
refrigerator for up to 1 month, or it may be frozen in small batches for up to 6 months.
Makes about 10 pints (5 L).
Received on Wed Feb 20 17:54:02 2008