| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 3613.1 | | DENVER::WEINGARTEN | | Fri Aug 28 1992 10:01 | 3 |
| I have one at home. Can post here on Monday.
|
| 3613.2 | WILL BE HERE TOMORROW!!! | DENVER::WEINGARTEN | | Wed Sep 02 1992 13:48 | 9 |
| I am sorry!! I was at a customer site all day Monday and Tuesday and
forgot about the recipe. I will bring it in tomorrow and post here first
thing! If it helps any I think the recipe calls for "ripe" tomatoes. I
also know that if you keep them in a cool dark place they will not
overripen as quickly.
|
| 3613.3 | Mod ... | SNOC02::MASCALL | "Tiddley quid?" dixit Porcellus. | Wed Sep 02 1992 21:38 | 8 |
| Can you perhaps change the title of this topic to "Ketchup" instead of
"Recipe for ..." - easier to find again in the index.
Thanks,
Sheridan
:^)
|
| 3613.4 | RECIPE TO THE RESCUE!! | DENVER::WEINGARTEN | | Thu Sep 03 1992 10:12 | 33 |
| Here you go!
1 Cup White Vinegar
1 1/2 Inches stick cinnamon, broken into pieces
1 1/2 Teaspoons Whole Cloves
1 Teaspoon Celery Seed
8 Pounds Ripe Tomatoes (24 Medium)
1/2 Cup Onion, Finely Chopped
1/4 Teaspoon Cayenne
1 Cup Sugar
4 Teaspoons Salt
Preparation: In saucepan mix first 4 ingredients. Cover, and bring to
boil. Remove from heat. Wash, core and quarter tomatoes. Drain in a
colander, Discard liquid. Place tomatoes in a large kettle. Add onion
and cayenne. Bring to boil and cook 15 minutes stirring continually.
Put mixture through a food mill discarding seeds and skins. Add sugar
to tomato puree. Bring to a boil again simmering about 1 1/2 to 2 hours
or till reduced by half. Strain vinegar mixture into tomatoes,
discarding spices. Add salt and simmer about 30 minutes or till desired
consistency is reached (stir often during this process to avoid
scorching). Makes approximately 2 pints.
---------------------------------------------------------------------
After the above cooking process you can either can the ketchup using
the water-bath method (10 minutes for pint jars). or you can cool and
fill containers for freezer storage (recommended freezer storage time
10 to 12 months).
ENJOY!
|
| 3613.5 | Another Suggestion | DENVER::WEINGARTEN | | Thu Sep 03 1992 10:19 | 10 |
| I forgot this little suggestion -
In the past, when all my tomatoes seemed to ripen at the same time I
washed, blanched and froze them (whole tomatoes) individually on
cookie sheets. Finally I placed the frozen tomatoes in large freezer bags.
This allowed me to take out and thaw as many tomatoes as I need for stews,
soups, sauces, etc. Works great and really saves time compared to
canning!
|
| 3613.6 | | DKAS::FEASE | Andrea Midtmoen Fease | Fri Sep 04 1992 09:58 | 4 |
| Thanks! I'll try this this weekend (Long weekend, good time for
preserving!).
- Andrea
|
| 3613.7 | Back to the Original Question | LANDO::EBENS | Mary Jean Ebens - BXB2-2/G06 | Thu Sep 10 1992 12:45 | 6 |
| As a child I always loved canned salmon because I could eat the bones
(I guess because of the canning process).
Never could get my kids to like it though.
mj
|
| 3613.8 | | PATE::MACNEAL | ruck `n' roll | Thu Sep 10 1992 14:26 | 6 |
| � -< Back to the Original Question >-
� As a child I always loved canned salmon because I could eat the bones
� (I guess because of the canning process).
I thought the original question was how to make ketchup?
|
| 3613.9 | | SNOC02::MASCALL | "Tiddley quid?" dixit Porcellus. | Sun Sep 13 1992 20:29 | 10 |
| Doesn't this belong with the "Fish for the Truly Ignorant" topic in
which we have been treated to dissertations on what constitutes bone?
Mod?
Sheridan
:^)
|
| 3613.10 | V8 catsup | ROBOAT::HEBERT | Captain Bligh | Tue Sep 15 1992 15:20 | 5 |
| A few years ago I tried some V8 catsup that I had found in a store. It
was GREAT! But I believe it was being test-marketed, and wasn't
mass-produced. Has anyone else ever seen this? It had the V8 logo etc...
Art
|