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Amish Tomato Ketchup

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: AMISH TOMATO KETCHUP
 Categories: Canning, Sauces, Vegetables
      Yield: 1 Batch
 
      6    Celery ribs; trimmed
           -- cut in 1/4" thick slices
      2 md Onions (abt. 2 cups)
           -- peeled and diced
    1/4 c  ;Water
      3 lb Tomatoes; quartered
      5 tb Vinegar
      1 c  Dark brown sugar; packed
    1/2 tb Allspice berries
    1/2 tb Whole cloves
    1/2 tb Celery seeds
      1 ts Ground mace
    1/2 ts Salt
 
  Place the celery, onions and water in a medium-size saucepan over
  medium high heat, cover, and bring to a boil. Cook, stirring
  occasionally, until the vegetables are nearly soft, about 25 minutes.
  
  Meanwhile, cook tomatoes in a large heavy nonreactive saucepan over
  medium heat, partially covered, until they are very soft and almost a
  puree, about 25 minutes. Add the cooked celery and onions; continue
  cooking until the vegetables are completely softened, about 15
  minutes.
  
  Strain tomato mixture in small batches through a sieve into another
  nonreactive saucepan, pressing down firmly to extract all of the
  liquid. Stir in the vinegar, brown sugar and spices. Place the pan
  over medium high heat and bring to a boil.  Continue boiling,
  stirring often to be sure that the ketchup isn't sticking to the
  bottom of the pan, until the mixture thickens somewhat, 15 to 20
  minutes. Allow ketchup to cool, then ladle into jars.  Cover and
  refrigerate for up to 2 months. Or ladle the boiling-hot ketchup into
  hot sterilized canning jars. Seal according to the lid manufacturer's
  instructions.
  
  Yield: 1 1/2 pints.
  
  Loomis writes:  "This sweet ketchup comes from Mary Linebach, who
  owns and runs a produce auction with her [Mennonite] husband, Paul,
  in Shippensburg, Pennsylvania."  [Mary describes the ketchup by
  saying]: 'The children love it on pancakes...It's sweeter than
  store-bought and not as tangy...'
  
  "The ketchup is good on morning hotcakes (an Amish custom) as it is on
  Cheddar cheese sandwiches, as a dip for fresh vegetables or freshly
  baked bread, and as a condiment with roast or fried meat or poultry.
  And it has one distinct advantage over the most popular store-bought
  brand: You won't have any trouble getting it out of the bottle,
  because it's not thick."
  
  From _Farm House Cookbook_ by Susan Herrmann Loomis. New York: Workman
  Publishing Company, Inc., 1991.  Pp. 334-336. ISBN 0-89480-772-2.
  Typed for you by Cathy Harned.
 
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