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Knopp, Germany

okay svrichb, i have read enough about your famous catsup recipe, and everybody seems to love it! i have got one heck of a lot of tomatos this year and would love to try it out. if you find the time, please post it!!!! thanks....owen

9/5/2002 7:20:46 AM

Kuna, Id.

I'm also waiting, pulling 40 t0 50#s of tomatos a week. Hoping to see the catsup recipe show up. Hurry up I'm drolling as I type.
Ken

9/5/2002 10:22:33 AM

South Hill, Virginia

Ooops, I forgot.

As it was originally passed down:

1 peck of tomatoes
1 pint vinegar
3 cups of sugar
3 tablespoons of salt
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon dry mustard

Scald tomatoes, remove skins then press through a
colander. Put this pulp and juice in a muslin bag,
hang over a bowl and let drain overnight. My mom always tied these bags on the pulls of her kitchen cabinents and let them drain in a bowl on the counter. Put pulp
in kettle, add sugar and remaining ingredients. Boil
hard 10-15 minutes until it thickens. Pack into hot jars
and seal. (makes about 3 pints)


A few things I've learned.

A peck of tomatoes is about 15 pounds and should
yield about 2 cups of pulp after it drains.

If it's short you can cheat and add canned tomato paste to
bring it up to 2 cups.

Do enough of these with an old fashioned way with a colander and you'll end up with biceps like Randoooo. This past year I used a hand crank version (looked kinda like a hand meat grinder but its different). Made life much easier.

I always keep mine hot while I'm packing it and never had a problem with it sealing but you could process it in a boiler if you wanted to make sure. Probably 15 minutes would do it.

9/5/2002 10:41:20 AM

Knopp, Germany

thanks svrichb....will let you know how its works out!!

9/5/2002 3:24:03 PM

Cologne / Germany

S**t, late blight once again killed all my plants. No chance for this catsup from my own tomatoes any more, have to buy to try (or buy Heinz).
What I have learned this season: never again tomatoe plants uncovered outside. My 2 greenhouse plants are doing fine, no signs of blight.

9/5/2002 6:56:30 PM

Long Island,New York

What does this late blight look like Flo?.....my leaves are all yellow streaked like a real bad spray aint job in yellow........G

9/5/2002 7:27:16 PM

Cologne / Germany

G, I´m not sure about what you have, sounds like the desease I have on some plants from Alaska called "Siberia", a plant to set fruit even at 40 deg, that was an experiment this year. For late blight, look here:
http://www.bigpumpkins.com/MsgBoard/ViewThread.asp?b=12&p=19736,
last part of the thread. Will kill your plant within a couple of days.

9/5/2002 8:06:27 PM

Cologne / Germany

forgot to mention: the yellow streaked leaves on my Siberia plants didn´t effect the fruits so far, can still harvest them.

9/5/2002 8:27:08 PM

ipswich, ma usa

svrichb,

Quick question on the catsup recipe. Is it one pint of white vinegar to the 2 cups of tomatoes? It sounds like that is a lot of vinegar. But what do I know. I'm going to make it today and wanted to make sure that is the correct amount.

Thanks

John (5150)

9/6/2002 11:28:11 AM

South Hill, Virginia

It's two cups of "pulp" which is usually 15 lbs of tomatos so it is almost like a tomato paste. All that sugar must balance out the vinegar. Comes out to a cup of sugar per pint of catsup which I know sounds like alot but the end product is good. Probably not for those with blood sugar problems. At some point I'm going to try making it with Splenda for a diabetic friend of mine.

9/6/2002 11:34:20 AM

ipswich, ma usa

thanks, I will let you know how it comes out

John (5150)

P.S.

Anyone got a good half sour pickle recipe. Got tons of pickling cukes!!

9/6/2002 11:50:13 AM

ipswich, ma usa

svrichb

Great recipe!! Made 6 quarts over the weekend and couldn't stop eating it. Neither could the other people around me. I now need to find new foods that catsup with go well with. LOL.

John (5150)

9/9/2002 10:06:51 AM

ipswich, ma usa

svrichb

Great recipe!! Made 6 quarts over the weekend and couldn't stop eating it. Neither could the other people around me. I now need to find new foods that catsup with go well with. LOL.

John (5150)

9/9/2002 10:07:28 AM

South Hill, Virginia

Glad you like it John.

9/9/2002 10:13:32 AM

Montoursville, PA

Wow! Good one for sure. On a hunch based, on comments made, here I ran a little extra, for leftovers. Added this recipe to a cucumber relish my son makes. Zinger! Beats McDonald's by a whole bunch. Made the marriage by sight and taste.

9/7/2003 9:34:17 PM

Long Island,New York

ok...so where's the cucumber relish recipe????....G

9/8/2003 4:17:37 PM