Recipes Galore

Pickles - # 02


Peppers


*     Tomato Catchup     *


Ingredients:
  • 7 Lbs. Tomatoes
  • 1/3 Cup Brown Sugar
  • 2 1/2 Teaspoons Pure Granulated Salt
  • 1 Cup Cider Vinegar
  • 1 Teaspoon Dry Mustard
  • 2 Teaspoons Celery Seed
  • 1/2 Stick Cinnamon
  • 1 Teaspoon Whole Black Peppers


Method:
  • Use Firm, Red Ripe Tomatoes for a good colored Catchup.

  • Wash, Core and Cut Tomatoes into quarters.

  • Boil Tomatoes vigorously for 1/2 Hour In a
    6 Quart Uncovered Kettle, Stirring Occasionally.

  • Then Rub Through a Sieve Pushing All of the Pulp Through.

  • Then Return to Washed Kettle Add Sugar, Salt,
    Vinegar and Mustard.

  • Tie Celery Seed,
    Cinnamon and Black Peppers in a Cheesecloth Bag and
    Add To Kettle.

  • Heat To Boiling and Boil gently 45 to 60 Minutes
    or To Desired Consistency, Stirring Frequently.

  • Remove Spice Bag, Squeeze thoroughly Between 2 Spoons.

  • Pour Hot Catchup Into Clean,
    Sterile Bottles and Seal Immediately.

  • Yield: about 1 1/2 Pints.



*     Hot Chili Sauce     *


Ingredients:
  • 14 Lbs. Tomatoes, 1 Peck
  • 2 Hot Red Peppers,
        1/2 Cup Shopped
  • 2 Large White Onions,
        3 Cups Finely Chopped
  • 2 Tablespoons Pure Granulated Salt
  • 1 Tablespoon Celery Seed
  • 3/4 Cup Light Brown Sugar
  • 1 Quart Cider Vinegar


Method:
  • Use Firm, Red Ripe Tomatoes For a Good Color in Chili Sauce.

  • Wash Tomatoes, Dip In Boiling Water just Long Enough To
    Loosen Skins, then Remove Cores and Skins.

  • Cut Fine and Place In a Colander to Drain.

  • Save the Drained Juice.

  • Wash Peppers, Split Lengthwise,
    Remove and Discard Seeds and Chop Fine.

  • Add Peppers and peeled, chopped Onions To Tomatoes.

  • Put the Drained Juice In an 8 Quart Preserving Kettle and
    Boil Rapidly about 30 Minutes,
    or Until Reduced Half In Quantity.

  • Add the Tomato Mixture and Heat To Boiling,
    then Add Remaining Ingredients and Cook Moderately Fast,
    Stirring Frequently Until Chili Sauce Is of Desired Consistency,
    or About 2 1/2 Hours.

  • Pour Into Clean, Hot Glass Jars and Seal Immediately.

  • Half Pint Jars are the Best Size.

  • This Chili Sauce May also Be Served As a Cocktail Sauce On
    Shrimp or Oysters.

  • Yield: 5 Pints.

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