6 celery ribs, trimmed - cut in 1/4 thic
2 medium onions (abt. 2 cups) - peeled and d, iced
1/4 cup ; water
3 lb tomatoes, quartered
5 tbsp vinegar
1 cup dark brown sugar, packed
1/2 tbsp allspice berries
1/2 tbsp whole cloves
1/2 tbsp celery seeds
1 tsp ground mace
1/2 tsp salt
Directions
Place the celery, onions and water in a medium-size saucepan over
medium high heat, cover, and bring to a boil. Cook, stirring
occasionally, until the vegetables are nearly soft, about 25 minutes.
Meanwhile, cook tomatoes in a large heavy nonreactive saucepan over
medium heat, partially covered, until they are very soft and almost a
puree, about 25 minutes. Add the cooked celery and onions; continue
cooking until the vegetables are completely softened, about 15
minutes.
Strain tomato mixture in small batches through a sieve into another
nonreactive saucepan, pressing down firmly to extract all of the
liquid. Stir in the vinegar, brown sugar and spices. Place the pan
over medium high heat and bring to a boil. Continue boiling,
stirring often to be sure that the ketchup isn't sticking to the
bottom of the pan, until the mixture thickens somewhat, 15 to 20
minutes. Allow ketchup to cool, then ladle into jars. Cover and
refrigerate for up to 2 months. Or ladle the boiling-hot ketchup into
hot sterilized canning jars. Seal according to the lid manufacturer's
instructions.
Yield: 1 1/2 pints.
Loomis writes: "This sweet ketchup comes from Mary Linebach, who
owns and runs a produce auction with her [Mennonite] husband, Paul,
in Shippensburg, Pennsylvania." [Mary describes the ketchup by
saying]: 'The children love it on pancakes...It's sweeter than
store-bought and not as tangy...'
"The ketchup is good on morning hotcakes (an Amish custom) as it is on
Cheddar cheese sandwiches, as a dip for fresh vegetables or freshly
baked bread, and as a condiment with roast or fried meat or poultry.
And it has one distinct advantage over the most popular store-bought
brand: You won't have any trouble getting it out of the bottle,
because it's not thick."
From _Farm House Cookbook_ by Susan Herrmann Loomis. New York: Workman
Publishing Company, Inc., 1991. Pp. 334-336. ISBN 0-89480-772-2.
Typed for you by Cathy Harned.
Servings: 1 batch
Amish Tomato Ketchup Recipe brought to you by Recipe Ideas
Categories: Amish; Tomato
The History of Recipes
Transcribed cooking instructions as an idea can be traced far back into antiquity, in truth as far back into history as the early Egyptians, and maybe further still. Interesting though that maybe, mostly, these ancient recipes were just very basic pictorial recipes for food preparation.
In an interesting twist, the most ancient recipe discovered, according to Professor Solomon Katz, is a collection of ancient tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `exhilarated, wonderful and blissful`. Moving our culinary historical trip onwards, we find a couple of interesting cookery books dating from the 14th Century - one book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, they have no connection with the indian food that is popular today, but instead accounts of the types of food prepared for the upper classes of the time. In the 15th century, people returning from the crusades brought back many new spices and herbs from the holy land, including coriander, parsley, and basil. The introduction of these new herbs and spices was responsible for an explosion in publications on food, many of which are now in private cookery archives. Over the next few hundred years, the powerful and wealthy houses tried to serve the most exotic banquets, and consequentially the best cooks and their recipes were highly sought after. Even so, it was during the 19th century that fine cookery and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collating, verifying, and writing down recipes of the day. The arrival of TV gave us celebrity chefs and the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everyone to access thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Amish Tomato Ketchup recipe.
