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Appetizers -
Ripe Tomato Catsup
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| INGREDIENTS |
- 5 quarts chopped ripe
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tomatoes
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1 quart chopped onion
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3 chopped green bell
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peppers
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3 chopped red bell peppers
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3 chopped jalapeño
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peppers, optional
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3/4 cup canning salt
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3 cups sugar
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1 tablespoon cinnamon
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1 tablespoon allspice
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1 quart vinegar
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| INSTRUCTIONS |
In a large stainless steel pan, sprinkle canning salt over chopped vegetables, stir, and let stand 2 hours. Drain juice from vegetables overnight in a colander or gauze cloth. Discard juice. Mix sugar, spices, and vinegar in a large pot and bring to a boil. Add vegetables and bring to a rolling boil. Immediately pour hot catsup into clean pint- or half-pint jars, sealing with jar lids and rings. Set aside until catsup completely cools (overnight) before moving. Makes 6 to 7 pints.
My family enjoys this relish on brown or white beans and black-eyed peas. |
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