Years ago Mother Earth News published a recipe for making your own Catsup. I would like to have

[jwirr]

that one but am also interested in other recipes. I am asking now so that we can plant the needed ingredients in our garden in the spring. Thanks for ideas.

[OswegoAtheist]

1. Is this it?

From Jul/Aug 99:

Tomato catsup

1/2 cup chopped celery

1 cup chopped onions

18 pounds tomatoes, washed and stemmed

3 tablespoons salt

1/3 cup honey

1 tablespoon paprika

1 tablespoon powdered mustard

2 cups vinegar

Spice bag:

1 tablespoon whole peppercorns

1 tablespoon whole allspice

1 tablespoon mustard seed

4 bay leaves

1 tablespoon dried basil

4 small hot chilies (optional)

Cook tomatoes, onions and celery until soft. Press pulp through a sieve or a food processor to make about seven quarts of puree. Put puree in large pot. Add salt, honey, paprika and mustard. Tie spices in a piece of cheesecloth and add to the mixture.

Simmer until thick and add vinegar during the last 15 minutes of cooking. Remove spices and spoon hot mixture into sterilized jars. Seal and process for 10 minutes in boiling water bath. Yield: Four pints.

There are about four other catsup and mustard recipes as well; I'll put them in a separate post.

Oswego "ProQuest FTW" Atheist

[beac]

2. From 1975 to you:

http://www.motherearthnews.com/Organic-Gardening/1975-09-01/Puttin-Up-Maters.aspx?page=4 -- THREE recipes to choose from!


(on p.4 of an article titled "Terrific Tomato Soup and Other Tomato Recipes&quot

[freshwest]

3. I scroogled it for you:

Homemade Ketchup

From a poster's Ball Blue Book:

4 quarts chopped, peeled, cored tomatoes (about 24 large)
1 cup chopped onion (about 1 medium)
1/2 cup chopped sweet red pepper (about 1/2 medium)
1 1/2 teaspoons celery seed
1 teaspoon whole allspice
1 teaspoon mustard seed
1 stick cinnamon
1 cup sugar
1 tablespoon salt
1 tablespoon paprika
1 1/2 cups vinegar

Combine tomatoes, onion, and pepper in a large saucepot. Cook until tomatoes are tender. Puree using a food processor or food mill. Cook puree rapidly until thick and reduced by one half. Tie whole spices in a spice bag. Add spice bag, sugar, salt and parika to tomato mixture. Simmer 25 minutes, stirring frequently. Add vinegar; simmer until thick. As mixture thickens, stir frequently to prevent sticking. Remove spice bag. Ladle ketchup into hot hars, leaving 1/4 inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.

Yield: about 3 pints

More information at the link:

http://www.motherearthnews.com/forums/forum.aspx?g=posts&t=92510

Some posters recommended making ketchup in a crockpot to prevent scorching. But the recipe I put there for you is for someone who is processing a lot from their garden. Good luck with the garden and preserving your food.

[OswegoAtheist]

4. The rest of the recipes

Garlic barbecue catsup

4 pounds ripe tomatoes, washed and stemmed

2 tablespoons salt

1/2 teaspoon cayenne pepper

2 tablespoons powdered ginger

6 chopped garlic cloves

1/4 teaspoon dry mustard

Put all ingredients in a large kettle and boil until mixture is reduced by half. This will take at least one hour. Press through a sieve or put in food processor. Reheat to boiling and put in hot sterile jars. Seal and process for 10 minutes in boiling water bath.

Yield: 3 pints.

Sour Maine catsup

8 quarts tomato puree

1 quart vinegar

1/2 cup brown sugar

4 tablespoons salt

4 teaspoons dry mustard

1 teaspoon ground cloves

1 tablespoon ginger

1/2 teaspoon black pepper

Combine all ingredients and simmer until quantity is reduced by half. Pour into hot, clean bottles, seal and process in hot water bath for eight minutes. Yield: Three pints.

Basic Dijon-style mustard

2 cups dry wine

1 large onion, chopped

3 cloves garlic, pressed

1 cup (4 ounces) dry mustard

3 tablespoons honey

1 tablespoon oil

2 teaspoons salt

Combine wine, onion and garlic in a saucepan. Heat to boiling and simmer five minutes. Cool and discard the strained solids. Add the liquid to the dry mustard and stir until smooth. Blend in honey, oil and salt. Return to the saucepan and heat slowly until thickened, stirring constantly. Allow the mixture to cool and place in a covered jar. Age the mustard six to eight weeks or to suit your taste, then refrigerate to maintain flavor.

To create variations, take a cup of the basic Dijon and add one of the following:

Honey Dijon: Add 1/2 cup honey. Hot honey mustard: Add 3/4 cup dry mustard and 1/2 cup honey.

Citrus mustard: A tablespoon of lemon, lime or orange juice and one tablespoon of honey.

Jalapeno mustard: Two tablespoons canned jalapeno peppers (chopped) and one tablespoon juice from the can.

Dried herb mustard: One tablespoon of dill weed, lemon thyme, tarragon, rosemary or basil.

Horseradish mustard

1 cup dry mustard

1/4 cup honey

1/2 teaspoon salt

1/2 cup vinegar

1/4 cup oil

1 tablespoon fresh lemon juice

1/4 teaspoon grated lemon peel

5 tablespoons horseradish

Combine ingredients in a food processor or blender. Mix well, jar and seal mustard. Age two to eight weeks, then refrigerate.

Smooth mustard

1/2 cup mustard seed

1/4 cup cider vinegar

1/2 cup water

Dash of salt

Dash of turmeric

Grind mustard seed in grain mill, blender or food processor. Combine the resulting flour with 1/4 cup cider vinegar and 1/2 cup water in the top of a double boiler. Stir until smooth. Cool and thin as needed with water or cider vinegar.

Chinese hot mustard

1 cup dry mustard

1/4 teaspoon corn oil

2 tablespoons honey

1/2 cup water

Mix ingredients. Jar and seal. Age two weeks, then refrigerate.

Oswego "Gonna try making my own damn mustard now" Atheist

[jwirr]

6. These are also wonderful.

[jwirr]

5. This is so great. I did not think I was ever going to find it again. This makes catsup a healthy

food. And I am willing to bet it it tastes better.