Catsup #2 (sugarless new england recipe)

3 servings

Ingredients

Quantity Ingredient
Makes 3-1/2 quarts
1 gallon Tomatoes, stewed, strained (1 peck)
6 tablespoons Salt
1 teaspoon Black pepper
4 tablespoons Allspice
2 tablespoons Dry mustard
1 tablespoon Ground cloves
¼ teaspoon Cayenne pepper
1 pint Cider vinegar

Directions

Combine all ingredients in a large cooking pot. Place over low heat, cover and simmer for 4 hours, stirring often. Cool, bottle, cork tightly and place in a cool spot until used. Makes about 3-½ quarts. Folks have different ideas about catsup, or "ketchup," as they call it in New England. Some think sugar should be in the mixture ++ others don't. This is the New England, sugarless recipe.

Source: The Farmers' Almanac Cook Book, Pocket Books, Inc., 1965.

TO ALL Submitted By JULIE GLEITSMANN SUBJ CATSUP VS KETCHUP On 08-17-95

Related recipes