Max Hauser's post about the condiment led me to post these.

Apple Catsup

Recipe By: Posted to rec.food.cooking by Barb Schaller, 8-26-2007

1 cup sugar
1 teaspoon peppercorns
1 teaspoon whole cloves
1 teaspoon dry mustard
2 teaspoons cinnamon
1 tablespoon salt
2 onions, finely chopped
12 sour apples
2 cups cider vinegar

Mix the sugar, peppers, cloves, mustard, cinnamon, ad salt. Then add
the onions.

Wash, core, and cut apples in quarters. Put into saucepan, cover with
boiling water, bring to boiling point and let simmer until soft. The
water should be nearly gone; then rub through puree sieve and for each
quart of pulp add the mixture of sugar, onions, and spices. After the
two mixtures are blended, add vinegar, bring to boiling point and let
simmer 1 hour.

Pour into prepared jars, seal and process in a boiling water bath for 10
minutes.
‹‹‹‹‹
Notes: IF this is the apple ketchup I once made many years ago, it
tastes a lot like Heinz 57 Sauce. I've added waterbath times; Kerr's
recipe was an open-kettle method, now outdated.

Source: Kerr canning book, 1947.


{ Exported from MasterCook Mac }

Plum Catsup

Recipe By: Posted to rec.food.cooking by Barb Schaller, 8-26-2007

9 cups coarsely chopped pitted red plums
(about 16 plums)
1 medium onion chopped
1 tsp. finely shredded orange peel
1/2 cup water
1 1/2 cups sugar
2/3 cup vinegar
1 1/2 tsp. ground cinnamon
1 tsp. salt
1 tsp. celery seed
1 tsp. ground allspice

In a 4-quart Dutch oven combine unpeeled plums, onion, orange peel, and
water. Bring to boiling; reduce heat. Cover, simmer about 10 minutes
or until plums are very tender. Place half of the mixture in a blender
container. Cover; blend till smooth. Repeat with remaining mixture.
Push mixture through a sieve.

In the same pan stir together plum puree, sugar, vinegar, salt, and
seasonings. Bring to boiling and boil gently, uncovered, about 20
minutes or until mixture is the consistency of tomato catsup, stirring
occasionally. Remove from heat. Ladle mixture into hot half-pint
canning jars, leaving 1/2-inch headspace. Adjust lids. Process jars in
a boiling water bath for 15 minutes. Makes 6 half pint jars.

Made 8/24/93. I used about 17 big black/red plums -- 5# or so. It took
longer than anticipated to cook the plums -- at least 20 minutes. Will
consider doing them in pressure cooker if there is a next time. Put
them through the food mill to puree; did not do them in blender.
Mixture took much longer to cook than expected - at least 40 minutes. I
may have cooked it too long because it is quite thick when cool -- not
far from being plum butter. It was hard to judge how long was enough.
The spices are good -- I used more than called for all the way around
because I had more than 9 cups of sliced fruit to begin with -- in fact,
I had closer to 16 cups. With that in mind, I only got 5 half pint jars
from the whole project. It¹s very tasty but I¹m not sure it¹s worth the
effort -- perhaps only for a very special gift.

‹‹‹‹‹
Notes: Source: Better Homes and Gardens magazine, July, 1993, page 164.

--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - Fair baking

Melba's Jammin' wrote:
> Max Hauser's post about the condiment led me to post these.
>
> Apple Catsup
>
> Recipe By: Posted to rec.food.cooking by Barb Schaller, 8-26-2007
>
> 1 cup sugar
> 1 teaspoon peppercorns
> 1 teaspoon whole cloves
> 1 teaspoon dry mustard
> 2 teaspoons cinnamon
> 1 tablespoon salt
> 2 onions, finely chopped
> 12 sour apples
> 2 cups cider vinegar
>
> Mix the sugar, peppers, cloves, mustard, cinnamon, ad salt. Then add
> the onions.
>
> Wash, core, and cut apples in quarters. Put into saucepan, cover with
> boiling water, bring to boiling point and let simmer until soft. The
> water should be nearly gone; then rub through puree sieve and for each
> quart of pulp add the mixture of sugar, onions, and spices. After the
> two mixtures are blended, add vinegar, bring to boiling point and let
> simmer 1 hour.
>
> Pour into prepared jars, seal and process in a boiling water bath for 10
> minutes.
> ‹‹‹‹‹
> Notes: IF this is the apple ketchup I once made many years ago, it
> tastes a lot like Heinz 57 Sauce. I've added waterbath times; Kerr's
> recipe was an open-kettle method, now outdated.
>
> Source: Kerr canning book, 1947.
>


What's the color, dark brown or tan? You use it like steak sauce?

This might be a good use for my tree full of very tasty but wormy
apples. Some of them, anyway. (I wish I had finished building that
cider press I started a year ago...)

Bob

In article >,
zxcvbob > wrote:

> Melba's Jammin' wrote:
> > Max Hauser's post about the condiment led me to post these.
> >
> > Apple Catsup
(snipped)
> What's the color, dark brown or tan? You use it like steak sauce?
>
> This might be a good use for my tree full of very tasty but wormy
> apples. Some of them, anyway. (I wish I had finished building that
> cider press I started a year ago...)
>
> Bob

Man, it's been 20 years at least since I made it, I'm sure. My
recollection is that it's about the color of apple butter. All that
cinnamon. Use it like you'd use Heinz 57 sauce, I guess.

--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - Fair baking