Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenSauces - Ketchup - Best Tomato Catsup
Famous Authors (View All Authors)
Sauces - Ketchup -  Best Tomato Catsup Post by :ebooksuppliers Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2432

Click below to download : Sauces - Ketchup - Best Tomato Catsup (Format : PDF)

Sauces - Ketchup - Best Tomato Catsup

3/4 tsp whole cloves
3/4 tsp. broken stick cinnamon
1/2 tsp. celery seen
1/2 cup vinegar

4 pounds ripe tomatoes (about 24 plum tomatoes)
1/2 tbsp onion -- chopped
1/4 tsp red pepper
1/4 cup sugar substitute
2 tsp salt

Measure spices and add to vinegar in a small saucepan. Cover, heat to a boil. Remove from heat and permit to steep while tomato mixture is prepared.

Wash tomatoes, place in large pan. Add red pepper. Heat to a boil, cook 15 minutes, stirring occasionally. Add AS. Cook 45-60 minutes until mixture is half volume.

Strain spiced vinegar mixture into tomato mixture; discard spices. Add salt. Simmer 30 minutes, stirring often, or until the consistency you desire is attained. Whiz in blender a few seconds. Fill hot, sterilized jars; seal at once. Makes 1-1.5 pints.

Adapted from old BH&G Cookbook
If you like this book please share to your friends :

Sauces - Smoky Tomato Ketchup Sauces - Smoky Tomato Ketchup

Sauces - Smoky Tomato Ketchup
5 pounds tomato -- coarsely chopped (or 3 28 oz. cans crushed) 1 large onion -- finely chopped 1 poblano chili -- finely chopped 2 jalapenos -- coarsely chopped 2 dried chipotle chilies -- or canned 1/2 cup cider vinegar 1 cup packed brown sugar 1 teaspoon celery seed 1 1/2 teaspoons mustard seed 1/4 teaspoon cayenne 1 teaspoon black pepper 1 1/2 teaspoons salt Combine all ingredients in a large nonreactive pot and bring to a boil over medium heat. Reduce heat and simmer 1 1/2 hours, stirring occasionally until vegetables are soft an sauce is reduced by 1/4.

Sauces - Hot -  Tiger Sauce Sauces - Hot - Tiger Sauce

Sauces - Hot -  Tiger Sauce
1 pint jar Pickled Hot Peppers 1 (29 oz.) can Tomato Puree (with Basil or other Spices) 1 (6 oz.) can Tomato Sauce 1/2 quart bottle Red Wine Vinegar (or other flavored) 1 (6 oz.) bottle Louisiana Hot Sauce (3 oz. for milder) 1/2 tsp. Garlic Power 1 Tbls. MSG (Accent) 4 Tbls. Red Pepper Flakes (2 Tbls. for milder sauce) 1/2 (18 oz.) bottle Hickory Flavored Barbecue Sauce Remove peppers from jar, saving vinegar in a very large mixing bowl. Cut the stems from the peppers and discard. Place peppers in food processor, or blender, and puree very