Ketchups

Tomato Ketchup
Cranberry Ketchup
Gooseberry Ketchup
Grape Ketchup
Plum Ketchup
Pepper Ketchup
Horseradish Ketchup

Tomato Ketchup

This is a heirloom recipe that I traced back to 1914. It has been slightly updated over the years for safety reasons. It is here exactly as it has been passed down to me and I haven't tested it, so use at your own discretion.

37 cups ripe tomatoes
2 cups diced onions
2 diced red sweet peppers
2 oz allspice
2 oz whole cloves
2 cups sugar
½ cup salt
4 cups vinegar
1/8 teaspoon cayenne

Put tomatoes, skin and all, in kettle. Mash. Add peppers, onions, and spices. Cook until well done. Strain through a sieve, leaving nothing but skins and seeds in the strainer. To strained liquid add the sugar, salt, and vinegar. Boil rapidly until reduced one third.

Mixture should stand in spoon without separating. Pour into hot pint jars, leaving 1/4-inch headspace.

Process for 15 minutes at 10 pounds of pressure when at 1000 feet, 15 pounds of pressure over 1000 feet.

Cranberry Ketchup

This is a heirloom recipe that I traced back to 1914. It has been slightly updated over the years for safety reasons. It is here exactly as it has been passed down to me and I haven't tested it, so use at your own discretion.

5 pounds cranberries
1 pint vinegar
2 pounds brown sugar
½ tablespoon paprika
3 tablespoons cinnamon
½ tablespoon ground clove
½ tablespoon salt

Cook cranberries and vinegar until cranberries are soft. Strain add other ingredients, and cook until thick. Pour into hot pint jars, leaving 1/4-inch headspace.

Adjust lids and process in a boiling water canner 20 minutes at 0-1,000 feet altitude; 25 minutes at 1,001-6,000 feet; 30 minutes above 6,000 feet.

Gooseberry Ketchup

This is a heirloom recipe that I traced back to 1914. It has been slightly updated over the years for safety reasons. It is here exactly as it has been passed down to me and I haven't tested it, so use at your own discretion.

6 quarts green or ripe gooseberries
9 pounds white sugar
4 cups vinegar
1 tablespoon cinnamon
1 tablespoon allspice
1 teaspoon clove

Pick blooms off the berries. Put one half the sugar in a kettle; add berries, vinegar, and cook one and a half hours. Add remaining sugar, spices, and cook one half hour longer. Pour into hot pint jars, leaving 1/4-inch headspace.

Adjust lids and process in a boiling water canner 20 minutes at 0-1,000 feet altitude; 25 minutes at 1,001-6,000 feet; 30 minutes above 6,000 feet.

Grape Ketchup

This is a heirloom recipe that I traced back to 1914. It has been slightly updated over the years for safety reasons. It is here exactly as it has been passed down to me and I haven't tested it, so use at your own discretion.

10 pounds grapes
5 pounds sugar
4 cups cider vinegar
2 tablespoons cinnamon
2 tablespoons allspice
2 tablespoons cloves

Mash grapes and put through a sieve. Add sugar and spices, and boil twenty minutes. Add vinegar, boil fifteen minutes. Pour into hot pint jars, leaving 1/4-inch headspace.

Adjust lids and process in a boiling water canner 20 minutes at 0-1,000 feet altitude; 25 minutes at 1,001-6,000 feet; 30 minutes above 6,000 feet.

Plum Ketchup

This is a heirloom recipe that I traced back to 1917. It has been slightly updated over the years for safety reasons. It is here exactly as it has been passed down to me and I haven't tested it, so use at your own discretion.

16 cups plums
4 cups water
2 pounds sugar
1 tablespoon cinnamon
1 teaspoon allspice
1 teaspoon cloves

Cover plums with water and simmer until plums are very tender. Press through a sieve getting as much pulp as possible. Add all other ingredients and simmer until the consistency of ketchup. Pour into hot pint jars, leaving 1/4-inch headspace.

Adjust lids and process in a boiling water canner 20 minutes at 0-1,000 feet altitude; 25 minutes at 1,001-6,000 feet; 30 minutes above 6,000 feet.

Pepper Ketchup

Tastes best if eaten within 2 months

This is a heirloom recipe that I traced back to 1917. It has been slightly updated over the years for safety reasons. It is here exactly as it has been passed down to me and I haven't tested it, so use at your own discretion.

4 dozen diced red peppers
6 small diced onions
1/2 cup grated horseradish
2 tablespoons celery seed
2 tablespoons mustard seed
4 cups vinegar
2 cups water
1 pound brown sugar

Combine everything except the sugar, bring to a boil and simmer for one hour. Add sugar and boil until the consistency of ketchup. Pour into hot pint jars, leaving 1/4-inch headspace.

Process for 15 minutes at 10 pounds of pressure when at 1000 feet, 15 pounds of pressure over 1000 feet.

Horseradish Ketchup

Tastes best if eaten within 2 months

This is a heirloom recipe that I traced back to 1917. It has been slightly updated over the years for safety reasons. It is here exactly as it has been passed down to me and I haven't tested it, so use at your own discretion.

2 cups grated horseradish
1 cup cider vinegar
1 cup olive oil
1 teaspoon salt
1/4 cup sugar
1 tablespoon mustard
1/4 teaspoon pepper

Blend all ingredients together very well. Pour into half pint jars. Refrigerate.