| Montrose Girl |
Posted - Aug 14 2011 : 1:41:48 PM
OK Kristina,
Here you go:
3 tbsp celery seed
4 tsp whole cloves
2 cinnamon sticks broken into pieces
1 1/2 tsp allspice whole
3 cups cider vinegar
24 lbs tomatoes, cored and quartered
3 cups chopped onions
1 tsp cayenne pepper (I leave this out sometimes)
1 1/2 cups granulated sugar
1/4 cup pickling or canning salt
tie celery seeds, cloves, cinnamon, & allspice in a spice bag or cheesecloth.
Combine vinegar and spice bag and bring to boil over high heat. Remove from heat and let stand for 25 minutes.
Discard spice bag.
Meanwhile, in a large stainless steel pan, combine tomatoes, onion, and cayenne. Bring to boil over high heat stirring frequently. Reduce heat and boil gently for 20 minutes. Add infused vinegar and boil gently until vegetable are soft and begins to thicken, about 30 min.
In batches transfer through a sieve to extract all the liquid. Discard solids.
return to pan and add sugar and salt. Bring to boil over medium heat. Reduce and boil gently stirring frequently until volume is reduced by half and mixture is almost consistency of commercial ketchup - about 45 minutes.
Process in water bath for 15 minutes.
I found I cooked it longer to get it thicker and may play with leaving in some of the pulp this year.
Enjoy,
Laurie
http://www.inntheorchardbnb.com/ |
