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| Prep Time Cook Time |
Servings 36 | Difficulty Intermediate |
Ingredients
- 20 pounds Tomatoes
- 2 whole Onions
- ½ bunches Celery
- 2 cups White Vinegar
- 2 cups Brown Sugar
- 10 dashes Tabasco Sauce
- 8 teaspoons Celery Salt
- 2 teaspoons Cinnamon
- 2 teaspoons Cloves
- 5 teaspoons Salt
Preparation Instructions
Core and seed the tomatoes. Process to desired texture in food processor (I like kinda chunky, so I only process to “all the big bits gone” texture).
Put onions and celery through food processor. Chop VERY small.
Put these all in a big pot and reduce by 1/3rd.
When the reduction is done, put the vinegar, brown sugar and spices (except the salt) into a separate pot and bring to a boil, whisking to mix.
Add to the tomato mixture.
Bring all to a boil. I usually then add in a big spiral of salt on the top of the mixture.
Ladle into quart jars and process in a pressure canner for 15 mintues at 10lbs pressure for sea level.
Makes 6 quarts.
Whatever you do, don’t forget the Tabasco – it’s truly the secret ingredient. If you forget it, the catsup’ll come out strange and sweet. On the plus side, you can always add it in after!
