SC - oops!

[LYN M PARKINSON]

There are MANY types of catsup recipes including Walnut, Apple, Crab apple,
Elderberry, Grape, Plum, Pear, Tomato, Wild Currant and Mushroom. I am
assuming that Tomato Catsup is the recipe you requested. This one originated
from my grandmother which is exactly the same as the one appearing in a 1920's
Kerr canning manual. I still call it 'Emma Mae's Catsup'  because I only
discovered the similarities to the Kerr recipe in the last couple of years
after I obtained a copy of the canning manual at a yard sale for a dime. :_). 

Emma Mae's Catsup

1 peck (12 1/2 lbs) Ripe tomatoes
2 med Onions
1/4 tsp Cayenne pepper, ground
2 cps Cider vinegar
1 1/2 T Broken stick cinnamon
1 T Whole cloves
3 cloves Garlic, finely chopped
1 cp Sugar
2 1/2 tsp Salt
1 T Paprika

Wash and slice tomatoes and boil about 15 mins. or until soft. In another
kettle slice the onions. Cover with a small amount of water and cook until
tender Run the cooked tomatoes and onions through a sieve. Mix the onion and
tomato pulp. Add the cayenne pepper Boil this mixture rapidly until it has
been reduced to about 1/2 original volume. 

Place vinegar in an enamaled pan and add a spice bag contianing the cinnamon,
cloves and garlic. Allow this to simmer for about 30 mins., then bring to the
boiling point. Place cover on pan and remove from fire. Allow this to stand in
covered pan untilready to use.

When tomato mixture has cooked down to 1/2 its original volume, add vinegar
mixture, of which there should be 1 1/4 cps. Add the sugar, salt, and paprika
and boil rapidly untilthe desired consistency is reached. This should require
about 10 mins. Pour while boiling hot into sterilized jars and seal. Makes 6-8
pints.
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