I am looking for a Catsup/Ketchup recipe

I have about 30 pounds of RIPE tomatoes to process and am going to make both catsup, and chili sauce (I have a recipe for the latter) from them. Since these are very ripe, I need to do it this weekend. Thanks in advance.

Hi Bob,
I posted this recipe a few years ago and used the resulting product as an ingredient in Chef Carey's BBQ sauce.
http://www.wineloverspage.com/forum/village/viewtopic.php?f=5&t=10321&p=84341

[Jenise]

Bob, did you make your ketchup?

Apologies for surely being too late but I just spotted this thread. Perhaps good for future reference, following is my own recipe for homemade ketchup.

Best
Rogov







Ketchup - The Home-Made Variety

Because making truly fine home-made ketchup is a time-consuming process,
many find that it is best to prepare large amounts at a time. Because most of the ketchup will have to be
stored for a relatively long period of time, be absolutely certain that the jars and bottles to be used for storage are perfectly sterilized and well sealed.

3 1/2 kilos (8 lbs ripe tomatoes, unpeeled and chopped
6 medium onions, chopped finely
2 sweet red peppers, halved, seeded and chopped
2 cloves garlic, chopped
1 hot red pepper
2 bay leaves
1 Tbsp. celery, chopped
1 Tbsp. mustard seeds
1 tsp. whole peppercorns
1 stick cinnamon, about 4 cm.(1 1/2") long
1 Tbsp. salt
2 cups fine apple vinegar
1/2 cup each brown sugar and white sugar


In a large saucepan combine the tomatoes, onions, red peppers
and garlic cloves and pour over water to cover. Bring to a boil
and boil until the vegetables are completely soft (40 - 50 min-
utes). Strain through a sieve, pressing well with a wooden spoon.
Tie the hot pepper, bay leaves, celery, mustard seeds, peppercorns
and cinnamon in a muslin sack and place these in the strained
liquids. Add the salt and return to the boil. Continue boiling,
stirring frequently, until the mixture is reduced to half its
original quantity.

Remove from the flame, add the vinegar and brown and white
sugar and stir well. Return to the flame, bring to a boil and
then reduce the flame so that the ketchup is simmering gently.
Continue simmering, stirring occasionally for 15 - 20 minutes
or until the sauce is thickened to the desired point. Discard
the sack with the spices and, while still hot seal the ketchup
in sterile jars or bottles.

[Jenise]

Daniel, one tablespoon celery chopped? Is there a typo there? One would not normally deal with celery in tablespoons, let alone just one.

Daniel, one tablespoon celery chopped? Is there a typo there? One would not normally deal with celery in tablespoons, let alone just one.

The recipe I posted calls for 1/2 tsp celery seed, but no chopped celery.

Jenise, Hi....

No typo. That's what I have found gives just the right note to the finished product.

Best
Rogov

[Jenise]

Jenise, Hi....

No typo. That's what I have found gives just the right note to the finished product.

Best
Rogov

Okay, thanks for the clarification.