Catsup recipe
Posted: Thu Mar 17, 2016 9:18 am
8 quarts tomato puree
12 oz. tomato paste
3 gr. peppers
5 onions
2 cups cider vinegar
1 cup corn syrup
1 cup sugar
1 tsp pepper
2 Tbsp salt
2 tsp ground allspice
Puree the tomatoes in a squeeze strainer. Liquefy the tomato paste, onions, and peppers with some of the vinegar in a blender. Mix everything together in a roasting pan. Cook uncovered in a 200 degree oven for 10 hours. Ladle into jars and process 10 mins for pints and 15 mins for quarts.
I am a lazy cook so measure roughly, toss everything into a big roaster and use a stick blender thingy and puree it all together, taste test, and then let it cook until it looks like catsup. It works out well in a slow cooker also. I don't mind if there a few tomato seeds and small chunks in my catsup. I also substitute the corn syrup and sugar with a combination of honey, maple syrup and raw sugar. This substitution just depends on what I have on hand at the time. Once you make this you will never go back to store bought :)
12 oz. tomato paste
3 gr. peppers
5 onions
2 cups cider vinegar
1 cup corn syrup
1 cup sugar
1 tsp pepper
2 Tbsp salt
2 tsp ground allspice
Puree the tomatoes in a squeeze strainer. Liquefy the tomato paste, onions, and peppers with some of the vinegar in a blender. Mix everything together in a roasting pan. Cook uncovered in a 200 degree oven for 10 hours. Ladle into jars and process 10 mins for pints and 15 mins for quarts.
I am a lazy cook so measure roughly, toss everything into a big roaster and use a stick blender thingy and puree it all together, taste test, and then let it cook until it looks like catsup. It works out well in a slow cooker also. I don't mind if there a few tomato seeds and small chunks in my catsup. I also substitute the corn syrup and sugar with a combination of honey, maple syrup and raw sugar. This substitution just depends on what I have on hand at the time. Once you make this you will never go back to store bought :)