This recipe was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy.
Tomato ketchup
24 large tomatoes, concassed* (about 4 quarts)
1/2 cup chopped sweet red peppers (about 1 medium)
1 cup chopped onions
1 1/2 tsp. celery seed
1 tsp. mustard seed
1 tsp. whole allspice
1 stick cinnamon
1 cup sugar
1 tbsp. salt
1 1/2 cups vinegar
1 tbsp. paprika
Commercial citric acid
- Cook tomatoes, onions and pepper until soft. Press through a food mill or sieve. Cook rapidly until thick and volume is reduced by about one-half, about one hour. Stir to avoid burning.
- Tie whole spices in bouquet garni, or cheesecloth bag and add to tomato mixture along with the sugar and salt. Cook gently about 25 minutes, stirring frequently. Add vinegar and paprika. Cook until thick, stirring frequently to prevent sticking.
- Place one teaspoon commercially prepared citric acid in each quart jar (or one-half teaspoon in each pint jar). Salt may be added if desired. Pour ketchup, boiling hot, into hot canning jars, leaving one-eighth inch headspace. Adjust caps. Process 10 minutes in water bath. Makes about three pints.
*RecipeCurio Note: Concassed means peeled, seeded and chopped