7 pounds ripe tomatoes (about 21 medium)
1 cup Big Chief granulated sugar
1/2 cup coarsely chopped hot red pepper
1 piece (3 inches) stick cinnamon, broken in pieces
2 medium onions, sliced
1/2 teaspoon whole cloves
1 cup cider vinegar
1 1/2 teaspoons paprika
1 teaspoon salt
1 clove garlic
1/2 teaspoon garlic salt
Servings: 56
1. Rinse tomatoes; plunge into boiling water, then into cold water. Peel and quarter, removing as many seeds as possible. Force tomatoes through sieve or food mill. (There should be approximately 2 quarts of pulp.) Combine pulp in large pot with vinegar, Big Chief sugar, salt, onion, and garlic. Tie remaining ingredients loosely in cheesecloth bag and add to tomato mixture. Bring to boil over medium heat; reduce heat and simmer 1 hour, or until catsup is of desired consistency.
2. Stir occasionally to prevent sticking. Remove cheesecloth bag. Ladle into clean, hot jars. Seal, follow manufacturer's directions. Process in boiling water bath 5 minutes.
Yield: 3 1/2 pints
1 cup Big Chief granulated sugar
1/2 cup coarsely chopped hot red pepper
1 piece (3 inches) stick cinnamon, broken in pieces
2 medium onions, sliced
1/2 teaspoon whole cloves
1 cup cider vinegar
1 1/2 teaspoons paprika
1 teaspoon salt
1 clove garlic
1/2 teaspoon garlic salt
Servings: 56
1. Rinse tomatoes; plunge into boiling water, then into cold water. Peel and quarter, removing as many seeds as possible. Force tomatoes through sieve or food mill. (There should be approximately 2 quarts of pulp.) Combine pulp in large pot with vinegar, Big Chief sugar, salt, onion, and garlic. Tie remaining ingredients loosely in cheesecloth bag and add to tomato mixture. Bring to boil over medium heat; reduce heat and simmer 1 hour, or until catsup is of desired consistency.
2. Stir occasionally to prevent sticking. Remove cheesecloth bag. Ladle into clean, hot jars. Seal, follow manufacturer's directions. Process in boiling water bath 5 minutes.
Yield: 3 1/2 pints
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