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
It is quite feasible to prove the history of written cooking instructions way back into history, certainly as far as ancient Egypt, and potentially, even further back. Interesting though that is, generally, these old recipes were just simple hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the oldest recipe discovered, according to historians are some tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated. Closer to modern times, there were a couple of cookery books which date from the fourteenth century ; one book titled `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these two books are not about the spicy food that is served today, but instead accounts of the types of food prepared by the cooks of the upper classes. Later, in the 15th century, knights returning from the crusades brought back a variety of spices and herbs from the holy land, including spices like rosemary and coriander. The introduction of these new culinary ideas created an increase in cookery books, the majority of which are kept safe in private cookery archives. During the next few hundred years, the upper-class families of the West competed to lay on the most exotic meals, and consequentially the best chefs and their recipe collections were much in demand. However, it was during the nineteenth century the formal cooking and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collating, testing, and writing down recipes for their fellow cooks to enjoy. Like it or not, the introduction of TV brings us TV cooks and the recipe books that accompanied them. Which brings us neatly up to date and the internet revolution, allowing everybody to access thousands of recipes like those on this recipe site. |
We hope you enjoy this Amish Tomato Ketchup recipe.
