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Tomato Catsup With Red Peppers

  Ripe red tomatoes 4 Quart, peeled, cored, chopped
  Chopped onion 1 Cup (16 tbs)
  Chopped sweet red pepper 1⁄2 Cup (8 tbs)
  Celery seed 1 1⁄2 Teaspoon
  Whole allspice 1 Teaspoon
  Mustard seed 1 Teaspoon
  Cinnamon stick 1
  Sugar 1 Cup (16 tbs)
  Salt 1 Tablespoon
  Vinegar 1 1⁄2 Cup (24 tbs)
  Paprika 1 Tablespoon

Cook tomatoes, onions and pepper until soft.
Press through a food mill or sieve.
Cook rapidly until thick (volume is reduced about one half), about 1 hour.
Tie whole spices in a cheesecloth bag; add with sugar and salt to tomato mixture.
Cook gently about 25 minutes, stirring frequently.
Add vinegar and paprika, cook until thick.
As mixture thickens, stir frequently to prevent sticking.
Remove spice bag.
Pour hot into hot jars, leaving 1/4 inch head space.
Adjust caps.
Process 10 minutes in boiling water bath.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1721 Calories from Fat 115

% Daily Value*

Total Fat 14 g21.1%

Saturated Fat 1.8 g9.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 6040.9 mg251.7%

Total Carbohydrates 386 g128.8%

Dietary Fiber 59.1 g236.3%

Sugars 311.4 g

Protein 41 g82%

Vitamin A 836.2% Vitamin C 1002.8%

Calcium 68.6% Iron 105.4%

*Based on a 2000 Calorie diet

Tomato Catsup With Red Peppers Recipe