INGREDIENTS

INSTRUCTIONS

Family Circle, 12/3/85  Combine raisins, onion, garlic and tomato past
in container of food  processor or electric blender. Whirl until smooth
puree, adding a  little vinegar if necessary to help the pureeing. Pour
into large  heavy or dutch oven.  Peel bananas. Cut into chunks. Puree
in food processor or blender,  adding vinegar, if necessary, to help
pureeing. Add to mixture in  saucepan. Add remaining vinegar, 4 cups
water, brown sugar, salt and  cayenne; stir to blend.  Bring to boiling
over medium-high heat, stirring frequently. Lower  heat to medium-low.
Cook, uncovered, stirring often, for 1-1/4 hours.  If mixture becomes
too thick and threatens to stick, add enough water  to just moisten.
After 1-1/4 hours, add corn syrup, allspice, cinnamon, nutmeg, pepper
and cloves. Continue to cook, stirring frequently, 15 minutes. Remove
from heat.  To test for thickness: Spoon catsup on chilled saucer.
Chill in  refrigerator. A fingertip should leave a track when drawn
through  catsup. If catsup has jellied, thin with little extra vinegar
and  water, equal amounts of each.  Let catsup cool slightly. Working
in batches, puree in food processor  or blender. Or, push through
fine-mesh sieve. Return puree to  rinsed-out saucepan. Taste for
hotness, adding more cayenne, if you  wish. (The flavor will become
more pronounced after catsup has  mellowed, so be cautious about adding
more.)  Meanwhile, wash half-pint or pint or other canning jars or
bottles,  and lids and bands in hot soapy water. Rinse. Leave jars in
hot  water. Place lids and bands in saucepan of simmering water.
Return catsup to boiling over medium heat, stirring constantly. Add
rum; stir to combine. Ladle boiling catsup into hot, clean canning
jars, leaving 1/4-inch headspace. Wip jar rims and threads clean with
clean, damp cloth. Cover jars with hot lids; screw on bands firmly.
Process jars in boiling water bath for 15 minutes (water should cover
jars by 1-2 inches). Remove jars from boiling water to wire racks to
cool. Test for seals. Label, date and stor in cool, dark place for up
to one year. Catsup is ready to serve after ripening for 2 weeks.
Posted to MM-Recipes Digest V4 #148 by "Peggy L. Makolondra"
<pmakolon@mail.wiscnet.net> on May 28, 1997

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