Amish tomato ketchup

Yield: 1 Batch



Place the celery onions and water in a medium-size saucepan over medium high heat cover and bring to a boil. Cook stirring occasionally until the vegetables are nearly soft about 25 minutes. Meanwhile cook tomatoes in a large heavy nonreactive saucepan over medium heat partially covered until they are very soft and almost a puree about 25 minutes. Add the cooked celery and onions; continue cooking until the vegetables are completely softened about 15 minutes. Strain tomato mixture in small batches through a sieve into another nonreactive saucepan pressing down firmly to extract all of the liquid. Stir in the vinegar brown sugar and spices. Place the pan over medium high heat and bring to a boil. Continue boiling stirring often to be sure that the ketchup isn't sticking to the bottom of the pan until the mixture thickens somewhat 15 to 20 minutes. Allow ketchup to cool then ladle into jars. Cover and refrigerate for up to 2 months. Or ladle the boiling-hot ketchup into hot sterilized canning jars. Seal according to the lid manufacturer's instructions. Yield: 1 1/2 pints. Loomis writes: "This sweet ketchup comes from Mary Linebach who owns and runs a produce auction with her [Mennonite] husband Paul in Shippensburg Pennsylvania." [Mary describes the ketchup by saying]: 'The children love it on pancakes...It's sweeter than store-bought and not as tangy...' The ketchup is good on morning hotcakes (an Amish custom) as it is on

Cheddar cheese sandwiches, as a dip for fresh vegetables or freshly

baked bread, and as a condiment with roast or fried meat or poultry.

And it has one distinct advantage over the most popular store-bought

brand: You won't have any trouble getting it out of the bottle,

because it's not thick. From _Farm House Cookbook_ by Susan Herrmann Loomis. New York: Workman Publishing Company Inc. 1991. Pp. 334-336. ISBN 0-89480-772-2. Typed for you by Cathy Harned.

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