Recipe#5221

Title: Fresh Tomato Ketchup

  Source: Victoria Magazine, August 1994 Typed by
  Katherine Smith Cyberealm BBS Watertown NY 315-786-1120

      Yield: 2 1/2 pints
 
    1/4 c  Canola Oil
      6 lb Ripe Tomatoes, cored and
           Cut in large wedges
     12 oz Red Onion, cut in wedges
    1/2 c  Parsley Leaves, loosely
           Packed
    3/4 c  Celery, chopped
    1/4 c  Carrot, chopped
      1 ts Mustard Seed
      1    Cinnamon Stick
      1 ts Whole Allspice
      1    Whole Nutmeg
  1 1/2 c  Malt Vinegar
    3/4 c  Packed Brown Sugar
      1 tb Molasses
      1 ts Salt
 
  In a large heavy nonreactive pot, heat oil. Add
  tomatoes, onions, parsley, celery, and carrot. Bring
  to a simmer. Reduce heat. Simmer slowly, uncovered,
  for 45 minutes, stirring occasionally. Cool.
  
  Press through a food mill or fine sieve, seperating as
  much thick puree as possible. Discard solids and
  return puree to a clean pot.
  
  Tie mustard, cinnamon, allspice, and nutmeg in a
  cheesecloth bag. Crush spices with a meat mallet. Add
  to puree along with vinegar, brown sugar, molasses,
  and salt. Mix well.
  
  Bring to a boil. Reduce heat. Boil gently 2 to 4 hours
  until mixture thickens and is reduced to 4 or 5 cups,
  stirring frequently. (Cooking tine will depend on
  juiciness of tomatoes/ Gradually reduce heat and stir
  more frequently as mixture becomes thicker to prevent
  sticking and excessive splattering.)
  
  Remove spice bag. Ladle ketchup into 2 or 3 sterilized
  pint canning jars. Seal. Cool on rack to room
  temperature. Store in refrigerator up to 2 months.