8 pounds tomatoes 1 medium onion, chopped 1/4 teaspoon cayenne pepper 1 cup sugar 1 cup white vinegar 1 1/2 teaspoon whole cloves 1 piece (1.5 inch size) cinnamon stick, broken 1 teaspoon celery seed 4 teaspoons salt
Wash, peel, remove stem ends and cores, and quarter tomatoes. Let tomatoes stand in colander to drain off excess liquid.
In 8 to 10 qt. kettle or Dutch oven, mix tomatoes, onion and cayenne. Bring to boiling; cook until tomatoes are soft, about 15 minutes, stirring occasionally.
Put tomatoes through food mill or a coarse sieve; press to extract juice. Add sugar to tomato juice and return to kettle. Bring to a boil; then simmer briskly 1 1/2 to 2 hours or till mixture is reduced by half (measure depth with ruler at start and end).
Meanwhile, in small saucepan combine next 4 ingredients. Cover; bring mixture to boiling. Remove from heat; let stand.
Strain spiced vinegar mixture into tomato sauce. Discard the spices. Add salt to mixture; simmer till of desired consistency, about 30 minutes. Stir the tomato catsup often.
Pour hot catsup into hot jars, leaving 1/2 inch headspace. Adjust lids. Process in boiling water bath (pints) 10 minutes.
25 calories, 0 grams fat, 6 grams carbohydrates, 0 grams proteinper tablespoon. This recipe is low in sodium. This recipe is low in fat.
This is a tried and true recipe. To modernize it, use a food strainer to peel and seed the tomatoes first then strain the pulp to remove excess water. It will cut the time in half. I also use a emmersion blender once the onions are soft. No need to use a food mill! Delicious!