Mountain Grape Catsup Recipes

Steps:

• Pour ground tomatoes into slow cooker. Swirl 1/4 cup water in each emptied can and pour into slow cooker. Add sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black pepper, cayenne pepper, and whole clove; whisk to combine.
• Cook on high, uncovered, until mixture is reduced by half and very thick, 10 to 12 hours. Stir every hour or so.
• Smooth the texture of the ketchup using an immersion blender, about 20 seconds.
• Ladle the ketchup into a fine strainer and press mixture with the back of a ladle to strain out any skins and seeds.
• Transfer the strained ketchup to a bowl. Cool completely before tasting to adjust salt, black pepper, or cayenne pepper.

Steps:

• In an enamel pot put the washed grapes, cook slowly for about 25 minutes.
• Put through a colander.
• Mix with brown sugar, vinegar and spices.
• Boil until thick, about 45 minutes.
• Stir frequently.
• Pour into jars.

Steps:

• Cook tomatoes, peppers and onions without adding water for 1 hour hard boil.
• Press mixture through a strainer.
• Return to heat and add salt, sugar and spices.
• Boil rapidly until thick again.
• Strain again to remove whole allspice and cloves.
• Return to heat, bring to hard boil and add vinegar.
• Boil till desired consistency.
• Laddle into hot jars and seal immediately.
• Can be processed in a hot water bath, boiling 5 minutes, I never do and have not had one spoil yet.

Steps:

• Combine the tomatoes, onion, garlic, apple juice, and cayenne pepper in a soup pot. Bring to a boil. Place the bay leaf, cloves, celery seed and peppercorns into a spice bag or wrap in cheesecloth. Add to the pot and continue to boil, stirring frequently until the mixture has reduced by half.
• Remove the spice bag and stir in the lemon juice. Continue to boil for 10 more minutes, then remove from the heat. Pour into a container with a lid and refrigerate until using. Use or freeze within 1 week.