Tomato Catsup
A family recipe handed down for generations and very good, indeed.
Ingredients
- ½ bushel skinned tomatoes
- 1 quart good vinegar
- 1 lb salt
- 1 lb black pepper (whole)
- 1 oz African Cayenne pepper
- ¼ lb allspice (whole)
- 1 oz cloves
- 3 small boxes mustard
- 4 cloves garlic
- 6 large onions
- 1 lb brown sugar
- 1 pint peach leaves
Instructions
- Boil this mass for 3 hours, stirring constantly to keep from burning. When cool, strain through a sieve and bottle for use.
Notes
Use less mustard for a milder taste.
Vegetable coloring may be used if you wish it to remain a bright red.
