| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Fruits, Grains |
|
Vegetables, Fruits, Sauces |
3 |
Servings |
INGREDIENTS
| 15 |
lb |
Ripe Tomatoes; Cored And Quartered |
| 4 |
lg |
Sour Apples |
| 1 |
lb |
Medium Onions; Peeled And Sliced |
| 12 |
lg |
Garlic Cloves; Peeled |
| 2 |
c |
;Cold Water |
| 3 |
tb |
Salt |
| 1 1/2 |
ts |
Pepper |
| 1 |
c |
Granulated Sugar |
| 2 |
ts |
Celery Seed |
| 2 |
ts |
Mustard Seed |
| 1 |
tb |
Whole Allspice |
| 1 |
tb |
Whole Cloves |
| 1 |
|
3-Inch Stick Of Cinnamon |
| 1 |
qt |
White Vinegar |
INSTRUCTIONS
Simmer the tomatoes and the diced, cored apples, covered, until soft then
press them through a coarse sieve. Cook the onions and garlic in water,
covered, 20 minutes. Strain through a coarse sieve and add to the tomato
pulp in a large pickling kettle. Add the salt, pepper, and sugar to the
kettle. Tie the next 5 ingredients i a cheesecloth bag and add to the
mixture. Simmer, uncovered, 1 hour, stirring occasionally. Add the
vinegar, and cook, uncovered, until thick, about 2 hours. Remove the spice
bag and pour the catchup at once into clean, hot preserve jars and seal
according to the jar or lid manufacturers directions.
YIELD:
3 1/2 pints
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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