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* Exported from MasterCook *
Heinz’s Ketchup
Recipe By :Leonard Louis Levinson
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
1 cup Heinz White Vinegar
1 1/2 teaspoons whole cloves
1 1/2 teaspoons stick cinnamon — broken
1/2 teaspoon whole allspice
1 teaspoon celery seed
1 cup onions — peeled and sliced
8 pounds tomatoes — 32 medium
1/4 teaspoon cayenne pepper
1/2 cup granulated sugar
4 teaspoons salt
Combine first 5 ingredients in saucepan.Bring to a boil; then remove from heat. Let vinegar stand to absorb spices.
Press through a sieve. Combine sugar and hot tomato juice in a large kettle. Cook, uncovered, stirring frequently until volume is halved, about 1 hour, 15 minutes.
Wash and cut tomatoes into quarters; combine with sliced onions and cayenne pepper. Simmer uncovered, 20 minutes, stirring occasionally to prevent sticking.
Strain vinegar; discard spices.Combine salt with spiced vinegar; add to boiling tomato mixture.
Continue boiling, uncovered, 30 minutes longer or until thick; stir constantly. Quickly pour into hot, sterilized jars. Fill to 1/2 inch from top.Seal each jar at once. To help retain color, wrap jars individually in brown paper before storing.
Makes 2 pints.
If this recipe is doubled, a longer cooking time will probably be required, and a slightly darker product may result.
Description:
“This recipe is from the Heinz vinegar instruction booklet,”
Source:
“The Complete Book Of Pickles & Relish”
Copyright:
“1965 by Leonard Louis Levinson”
Yield:
“2 pints”
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Per Serving (excluding unknown items): 1182 Calories; 13g Fat (8.4% calories from fat); 31g Protein; 276g Carbohydrate; 45g Dietary Fiber; 0mg Cholesterol; 8844mg Sodium.Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 32 Vegetable; 1/2 Fat; 6 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
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