Post by ben on Dec 12, 2005 17:15:55 GMT -5
So this isn't a very seasonal recipe, but I cracked open a jar of it yesterday & remembered how much I love this stuff!
This recipe makes about 6 quarts. It's a lot, but this stuff is so good! 6 quarts will last until next summer when tomatoes are ripe again
You'll need a BIG pot, or two large ones.
Cut into pieces:
12 lbs Tomatoes
6 lbs Apples (core, but do not peel)
4 large onions
Boil for one hour.
Add:
4 cups sugar (The original recipe calls for 8 cups sugar, but no one I know uses that much. Adjust the sugar as necessary)
4 Tblsp salt (Yes, that's tablespoons)
1 quart (4 cups) malt or apple cider vinegar
2 Tbsp ground cayenne
2 Tbsp ground cloves
2 Tbsp ground allspice
2 Tbsp Black Pepper
Adjust the spices to your taste. The ketchup is pretty spicey with this much cayenne & black pepper.
Boil for 3-4 hours, or to desired thickness. The apples, onions & tomatoes break down pretty well. The ketchup is a beautiful dark, dark brown-red when it's done.
Pack in sterilised jars & process in a hot-water canner
I discovered that this stuff makes a great pizza sauce. I thinned it with a bit of water & added some oregano. Yum!!
I make my ketchup over a few days- boiling it more eeach evening until it's as thick as I want it. When the tomatoes are smoosh, and the apples are soft, but still in chunks, the apples are SO yummy! I think I ate half the apples before the ketchup was done.
This recipe makes about 6 quarts. It's a lot, but this stuff is so good! 6 quarts will last until next summer when tomatoes are ripe again
You'll need a BIG pot, or two large ones.
Cut into pieces:
12 lbs Tomatoes
6 lbs Apples (core, but do not peel)
4 large onions
Boil for one hour.
Add:
4 cups sugar (The original recipe calls for 8 cups sugar, but no one I know uses that much. Adjust the sugar as necessary)
4 Tblsp salt (Yes, that's tablespoons)
1 quart (4 cups) malt or apple cider vinegar
2 Tbsp ground cayenne
2 Tbsp ground cloves
2 Tbsp ground allspice
2 Tbsp Black Pepper
Adjust the spices to your taste. The ketchup is pretty spicey with this much cayenne & black pepper.
Boil for 3-4 hours, or to desired thickness. The apples, onions & tomatoes break down pretty well. The ketchup is a beautiful dark, dark brown-red when it's done.
Pack in sterilised jars & process in a hot-water canner
I discovered that this stuff makes a great pizza sauce. I thinned it with a bit of water & added some oregano. Yum!!
I make my ketchup over a few days- boiling it more eeach evening until it's as thick as I want it. When the tomatoes are smoosh, and the apples are soft, but still in chunks, the apples are SO yummy! I think I ate half the apples before the ketchup was done.
I'm not sure what this will be like, but I think I'm going to give it a try. I'm always on the lookout for good tomato sauces, at any rate.