Tomato catsup

 
                               TOMATO CATSUP
 
 Recipe By     : Homemade in the Kitchen
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Condiments
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3 1/2  pounds        tomatoes, cored and cut into large chunks
                         (about 8 chunks per tomato)
    1      medium        onion -- chopped
      1/4  cup           dark brown sugar -- firmly packed
    1      cup           cider vinegar
    3                    cinnamon sticks
      1/2  tablespoon    whole cloves
 
 Put the tomatoes and onion into a large, nonreactive pot. Bring to a boil
 over medium heat and continue to boil for about 35 minutes, stirring
 occasionally, until the tomatoes have fallen apart and they are soft enough
 to mash. Remove the pot from the heat. Using a slotted spoon, transfer the
 tomatoes in batches into a food mill placed over a large bowl. Work the
 tomatoes through the food mill until all are pureed, periodically discarding
 the skin and seeds that accumulate in the mill. Empty and rinse the pot.
 Return the puree to the pot and stir in the brown sugar and vinegar. Wrap
 the cinnamon sticks and cloves in a double thickness of cheesecloth. Tie the
 cheesecloth in a knot and add the bundle to the pot. Cook, uncovered, over
 medium heat for 1 1/2 hours, maintaining a gentle boil, or until thick
 enough to coat the back of a spoon. After the catsup has cooked for about 1
 hour, fill another large pot with enough water to cover an inch or 2 over
 the top of 1-pint Mason jars and bring it to a boil. Submerge 2 jars into
 the water, using tongs, and boil for 5 to 6 minutes, adding the seals toward
 the end. Keep at a boil. Carefully remove a jar from the boiling water, fit
 it with a canning funnel, and ladle in hot catsup to within 1/4 inch of the
 top. Wipe the mouth of the jar clean, remove a seal and place it on top, and
 screw on the ring. Repeat the process for the remaining jar. If you are
 going to ship the jars, put them through a 10-minute hot-water bath. Flip
 the jars upside down onto a dish towel placed on the counter and let sit for
 2 hours. Check the seals. The jelly should be ready to use immediately, with
 a shelf life of at least 1 year. It will keep for up to 6 months in the
 refrigerator after opening.
 
 YIELD: 4 cups
 
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