~Ketchups~

Subject: ~~~Ketchups~~~ Mon Nov 10, 2008 10:42 pm

Cucumber Ketchup

12 medium cucumbers

2 small onions, finely minced

2 tsp ground black pepper

1 tbsp salt

1 cup vinegar (about)

Put cucumbers in cold water for 1 hour

Pare and grate very fine

Add balance of ingredients, using only enough vinegar to make right consistencyCook slowly until tender and seal in clean hot jars.

Subject: Re: ~~~Ketchups~~~ Mon Nov 10, 2008 10:42 pm

Catsup

8 quarts tomatoes, chopped

3 cups red peppers

2 cups onions

3 cups sugar

3/4 cup salt

1 quart vinegar

3 teaspoons cloves

3 teaspoons cinnamon

3 teaspoons ginger

2 teaspoons nutmeg

Boil for 3 hours

Subject: Re: ~~~Ketchups~~~ Mon Nov 10, 2008 10:42 pm

Tomato Ketchup

1/2 pk tomatoes

3 red peppers

2 medium sized onions cut fine

2 tbsp salt

1/3 cup sugar

2 cups vinegar

2 tsp celery salt

2 tsp ground mustard

1 tbsp whole allspice

1 tbsp cloves

1 tbsp cinnamon

1 tsp paprika

Cook tomatoes, peppers and onions together without adding water

Press mixture through strainer, and measure pulp

To pulp (4 quarts) add the salt, sugar and spices

Place whole spices in a bag during the cooking and remove bag before pouring the ketchup into jars

Ground spices, except paprika, will darken ketchup

Long, slow cooking also gives a dark color

Cook ingredients together, except vinegar, rapidly for 1 hour, add vinegar and cook mixture until it is thick.

Seal

Subject: Re: ~~~Ketchups~~~ Mon Nov 10, 2008 10:42 pm

Grape Ketchup

4 lbs grapes

1 lb tart apples

4 cups white sugar

1-1/2 cups vinegar

1/2 tsp salt

2 tbsp cinnamon

2 tsp allspice

2 tsp cloves

Wash grapes and remove from stems

Place in a pan

Do not add any water

Steam them until soft

Cook apples until tender

Press the fruit through a sieve,

Add remaining ingredients and

Simmer the mixture for 20 minutes

Seal in clean, hot jars

The spices should be whole and tied in cheesecloth while cooking, and be removed before the ketchup is sealed.

Subject: Re: ~~~Ketchups~~~ Mon Nov 10, 2008 10:43 pm

Mushroom Ketchup

7 lbs mushrooms

1 cup salt

1 tsp each

Allspice, ground ginger, ground mace, and cayenne pepper

Clean mushrooms free of grit

Do not peel

Cut into slices

Sprinkle with salt

Allow to stand 3 days, stirring occasionally

Cook by simmering in the liquid in which they are cured with enough water added to just cover

When tender they may be strained out of the liquor or chopped finer and remain as part of the ketchup

Add spices and cook over gentle heat about 1 hourSeal in clean hot jars, or bottle as desired

~~~Ketchups~~~

~Ketchups~