Amish Tomato Ketchup
With so many tomatoes ripe...this is what I will be making today
Amish Tomato Ketchup
Ingredients:
6 celery ribs; trimmed cut in 1/4" thick slices
2 md onions peeled and diced (abt. 2 cups)
1/4 c ;Water
3 lb Tomatoes; quartered
5 tb Vinegar
1 c Dark brown sugar; packed
1/2 tb allspice berries
1/2 tb Whole cloves
1/2 tb celery seeds
1 ts Ground mace
1/2 ts salt
Instructions for Amish Tomato Ketchup
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 isn't 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.
"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.
We like this kind of ketchup on fried cornmeal mush...recipe for that is found here
Amish Tomato Ketchup Ingredients:
6 celery ribs; trimmed cut in 1/4" thick slices
2 md onions peeled and diced (abt. 2 cups)
1/4 c ;Water
3 lb Tomatoes; quartered
5 tb Vinegar
1 c Dark brown sugar; packed
1/2 tb allspice berries
1/2 tb Whole cloves
1/2 tb celery seeds
1 ts Ground mace
1/2 ts salt
Instructions for Amish Tomato Ketchup
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 isn't 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.
"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.
We like this kind of ketchup on fried cornmeal mush...recipe for that is found here
Comments
I want to make some pasta sauce with it. We still have 4 plants giving us more tomatoes then we know what to do with.