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Ingredientes
- 6 x Celery ribs, trimmed cut in 1/4" thick slices
- 2 med Onions (abt. 2 c.) peeled and diced
- 1/4 c. ,Water
- 3 lb Tomatoes, quartered
- 5 Tbsp. Vinegar
- 1 c. Dark brown sugar, packed
- 1/2 Tbsp. Allspice berries
- 1/2 Tbsp. Whole cloves
- 1/2 Tbsp. Celery seeds
- 1 tsp Grnd mace
- 1/2 tsp Salt
Direcciones
- Place the celery, onions and water in a medium-size saucepan over medium high heat, cover, and bring to a boil. Cook, stirring occasionally, till the vegetables are nearly soft, about 25 min.
- Meanwhile, cook tomatoes in a large heavy nonreactive saucepan over medium heat, partially covered, till they are very soft and almost a puree, about 25 min. Add in the cooked celery and onions; continue cooking till the vegetables are completely softened, about 15 min.
- Strain tomato mix 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 which the ketchup isn't sticking to the bottom of the pan, till the mix thickens somewhat, 15 to 20 min. Allow ketchup to cold, then ladle into jars. Cover and chill for up to 2 months. Or possibly ladle the boiling-warm ketchup into warm 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 possibly freshly baked bread, and as a condiment with roast or possibly fried meat or possibly poultry. And it has one distinct advantage over the most popular store-bought brand: You will not have any trouble getting it out of the bottle, because it's not thick."
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2015g | |
| Calories 1219 | |
| Calories from Fat 43 | 4% |
| Total Fat 5.07g | 6% |
| Saturated Fat 0.95g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1486mg | 62% |
| Potassium 4217mg | 120% |
| Total Carbs 294.1g | 78% |
| Dietary Fiber 23.5g | 78% |
| Sugars 258.72g | 172% |
| Protein 15.71g | 25% |
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