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Recipe Name: Amish Tomato Ketchup Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
6 Celery ribs, trimmed
cut in 1/4" thick slices
2 Onions, abt. 2 cups
peeled and diced
1/4 Cup(s) Water
3 Pound(s) Tomatoes, quartered
5 Tablespoon(s) Vinegar
1 Cup(s) Dark brown sugar, packed
1/2 Tablespoon(s) Allspice berries
1/2 Tablespoon(s) Whole cloves
1/2 Tablespoon(s) Celery seeds
1 Teaspoon(s) Ground mace
1/2 Teaspoon(s) Salt
Directions:
Place the celery, onions and water in a medium-size saucepan over
medium high heat, cover, and bring to a boil. Cook, stirring
occasionally, until the vegetables are nearly soft, about 25 minutes.
Meanwhile, cook tomatoes in a large heavy nonreactive saucepan over
medium heat, partially covered, until they are very soft and almost a
puree, about 25 minutes. Add the cooked celery and onions; continue
cooking until the vegetables are completely softened, about 15
minutes. Strain tomato mixture in small batches through a sieve into
another nonreactive saucepan, pressing down firmly to extract all of
the liquid. Stir in the vinegar, brown sugar and spices. Place the pan
over medium high heat and bring to a boil. Continue boiling, stirring
often to be sure that the ketchup isn't sticking to the bottom of the
pan, until the mixture thickens somewhat, 15 to 20 minutes. Allow
ketchup to cool, then ladle into jars. Cover and refrigerate for up
to 2 months. Or ladle the boiling-hot ketchup into hot sterilized
canning jars. Seal according to the lid manufacturer's instructions.
Yield: 1 1/2 pints. Loomis writes: "This sweet ketchup comes from
Mary Linebach, who owns and runs a produce auction with her
[Mennonite] husband, Paul, in Shippensburg, Pennsylvania." [Mary
describes the ketchup by saying]: 'The children love it on
pancakes...It's sweeter than store-bought and not as tangy...' "The
ketchup is good on morning hotcakes (an Amish custom) as it is on
Cheddar cheese sandwiches, as a dip for fresh vegetables or freshly
baked bread, and as a condiment with roast or fried meat or poultry.
And it has one distinct advantage over the most popular store-bought
brand: You won't have any trouble getting it out of the bottle,
because it's not thick." From Farm House Cookbook by Susan Herrmann
Loomis. New York: Workman Publishing Company, Inc., 1991. Pp.
334-336. ISBN 0-89480-772-2. Typed for you by Cathy Harned. From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1113
Calories From Fat: 30
Total Fat: 3.8g
Cholesterol: 0mg
Sodium: 3192.6mg
Potassium: 2970.5mg
Carbohydrates: 274.6g
Fiber: 15.5g
Sugar: 245.9g
Protein: 11.8g


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