Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Yields about 1 pint
2 c Tomato puree
2 c Tomato juice
1 c Cider vinegar
1/2 c Honey
1 ts Dry mustard
1 ea Stick cinnamon, 2 inches
-long
1/2 ts Whole allspice, or 1/2 tsp
-ground allspice
2 ea Stalks celery with leaves
2 ea Onions, medium-size

In a heavy saucepan, combine tomato puree, tomato juice, vinegar,
honey, and mustard. Place over medium heat and bring to a boil. Place
cinnamon and allspice in a clean, thin, white cloth. Tie top tightly.
Add to catsup mixture. Then add celery and onions. Bring to a boil,
reduce heat, and cook, uncovered, until catsup is thick, about 3
hours. Stir occasionally during cooking. Remove spices with a slotted
spoon, remove celery and onions. Pour catsup into a heated glass
container with tight-fitting lid, cool at room temperature, and then
store in refrigerator. Yields about 1 pint. Source: Rodale's Basic
Natural Foods Cookbook, Charles Gerras, Editor

TO ALL Submitted By JULIE GLEITSMANN SUBJ CATSUP VS KETCHUP On
08-17-95

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