Fruit Ketchup (inspired by lynxstch's canning thread)

[piratesmate]

Do any of you have families that pour ketchup over everything? My brother-in-law does - and he also puts jelly in his sandwiches....not just his PB sandwiches, but his bologna ones, too!

One year, as a joke, I made him grape ketchup and peach ketchup as a joke. He actually loved it! Then I had to make him some every year - until I stopped canning anyway.

If anyone is interested, I could post the recipes for you. I had gotten them out of Carla Emery's Old-Fashioned Cookbook, which is more like a How-to book for homesteaders.

 

[lynxstch]

please post when you have time?..I had lots of the recipes you had posted..lost most when the computer crashed..am slowly getting them back..would love to see the 'fruit ketchup' ones..sounds interesting!
thanks in advance
Lynn

 

[piratesmate]

I'm sorry you lost so much when your system crashed! I keep my drive partitioned & was fortunate that my recipes were on the partition that didn't die, so I could recover all of mine. If you think of some you want, just PM me. I have everything on my computer, so it's not even a matter of re-typing.

Grape Catsup

Grape Puree
In an enamel kettle, cook grapes slowly until soft – about 25 min. Then put through a colander, Sqeezo or sieve to remove skins & seeds.

1 qt grape puree
1 tsp ginger
1 tsp cinnamon
1 tsp cloves, ground
2 c vinegar
1 tsp pepper
1 tsp dry mustard
1 tsp onion juice (I skipped this)
2 tsp salt.

Combine ingredients & simmer slowly until thick. Bottle & seal. If you like sweet sauce, add brown sugar or molasses to taste.

For Apple Catsup, use 1 quart applesauce instead of grape puree.

Peach Catsup

1 qt peaches (remove stone & cut into sections)
1 chopped onion
1 c sugar
½ c vinegar
¼ tsp salt
¼ tsp allspice
½ tsp cloves, ground
½ tsp cinnamon

Combine ingredients & boil 1 hour. Fill jars & seal.
This catsup compliments ham or game meats.

Cranberry Catsup

2½ lb cranberries
vinegar
2 2/3 c sugar
1 Tbl cinnamon
1 tsp cloves, ground

Wash & clean berries. Cover with vinegar & cook until they burst. Force through a sieve to remove skins & seeds. Add sugar & spices, return to heat & simmer until thick. Pour into hot sterilized jars & seal.