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Break cinnamon sticks into small pieces. In a heavy-duty saucepan, combine cinnamon, vinegar, cloves and celery seed. Cover and bring to a boil. Remove from heat; let stand. Wash and core tomatoes; quarter into large kettle. Add onion and cayenne. Bring to boil; cook 15 minutes, stirring often. Put tomatoes through food mill or coarse sieve. Add sugar to tomatoes. Simmer briskly till mixture is reduced to half (measure depth with wooden ruler at beginning and end), 1-1/2 to 2 hours. Strain vinegar mixture into tomato mixture; discard spices. Stir in 4 ts. salt. Simmer till of desired consistency, about 30 minutes; stir often. Fill hot pint jars with hot tomato mixture to with 1/2 inch of top; wipe jar rims and adjust lids. Process in boiling water bath 5 minutes (start counting time when water covering jars returns to boiling).
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