Ketchup / Catsup

Russ Myers


A very rewarding taste experience.

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2 Quarts


1 Hr




8 lb. Ripe, firm tomatoes
1 C. Sliced onions
1/4 tsp. Ground red pepper (cayenne)
3/4 C. White vinegar
1 3 inch Stick cinnamon (broken)
1 tsp. Whole cloves (25–30)
10 Whole allspice beads
3/4 tsp. Celery seed
1/3 C. plus 1 tsp. Sugar
1 Tbsp. Salt

Directions Step-By-Step

Wash tomatoes, cut out stem end, and squeeze to get ride of seeds and some liquid. Combine quartered tomatoes with onions and pepper in large kettle; cook uncovered 20–25 minutes, stirring occasionally. While tomatoes are cooking, combine in small saucepan: vinegar, cinnamon stick, cloves, allspice, and celery seed. Bring just to a boil; remove from heat and let stand 15 minutes. Put tomatoes through food mill, allowing them to sit first to drain off excess liquid; discard liquid. Blend puree in blender on high speed 30–45 seconds. In 2-quart kettle, combine puree, sugar, and salt. Strain vinegar and spice mixture through fine strainer or cheesecloth; stir into puree. Boil slowly, uncovered, until thick as commercial catsup, 30–45 minutes, stirring frequently. To test for water content, put a tsp. of catsup on a cold plate. If too watery, the water will separate from the puree right away. Continue cooking. If it continues to be too watery, stir in a bit of corn starch and water. Pour into hot sterilized jars; seal. Process in boiling water bath for 10 minutes. Note: Stir frequently as it’s apt to scorch; keep heat medium-low.

About this Recipe

Course/Dish: Spreads
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Heirloom