Catsup

We recently bought a ton of tomatoes from one of our favorite farms at the Mill City Market - Loon Organics. In addition to freezing, canning, making salsa and tomato paste, we also made ketchup (which I like to call catsup, just to be silly).

We started out with 12 1/2 pounds of tomatoes, skins removed:



About 15 minutes later it looked like this:



After cooking down a bit, I strained out the seeds and bits of other stuff. We had also sauteed a couple onions and we pushed that through the sieve as well.



We put the pot of tomato and onion pulp on to boil at 5:30:



6:30:



7:30:



8:30 and there is tomato splattered all over everything:



After about another hour we added some vinegar that had been steeping with spices, let it boil some more, and canned these four jars of catsup!



I don't really like ketchup and I'm not sure how much Jeremy likes it, but it was fun to make and I'm willing to try some someday - maybe on some fried potatoes. Unfortunately, this recipe left our whole house smelling like vinegar!