Bubba’s Tomato Ketchup

Filed in Gather Food Essential by on November 26, 2011 0 Comments

Bubba’s Tomato Ketchup
Categories: Condiment, Sauce, Dixie, Southern, USA
Yield: 5 cups
4 lb Ripe plum tomatoes chopped
1 1/2 ts Dry mustard
1 1/2 c  Sugar
1/2 ts Pepper
3/4 ts Salt
1/2 c  Cider vinegar
1/2 c  Red win vinegar
1 tb Garlic minced
2 tb Cornstarch dissolved in
1/4 c  Cold water
1 1/2 ts Mixed pickling spice
1/4 ts Cayenne pepper
1 ea Cinnamon stick 1/2″ long
Combine tomatoes, sugar, vinegar, garlic, salt, pickling spice, cinnamon, dry mustard & pepper in a large, heavy stainless steel or enameled saucepan.
Bring this mixture to a boil over medium heat, stirring occasionally.
Reduce heat then simmer ketchup, uncovered for 30 mins. stirring frequently.
Remove ketchup from heat then allow it to cool for 6-10 mins.
Force the ketchup through a fine sieve to strain it while pressing down hard on -solids.
Rinse out the saucepan then return ketchup to a boil over med-heat, stirring frequently.
Reduce heat then simmer ketchup while stirring frequently for 10 mins.
Even if your ketchup seems thin do not cook it any longer.
Youe ketchup will thicken more upon cooling.
Remove ketchup from heat then let it cool to room temp.
Store ketchup tightly covered  in refrigerator for up to 30 days.
ORIGIN: Newton “Bubba” MacDonald, 8-Mile-AL, circa 1992

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Viet Nam vet with the usual baggage but mine is now packed away. Public health specialist & medical anthropologist have worked all over the globe, most recent work since 1988 in the former Soviet Union (now the CIS/NIS) & based out of Flo

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