... Successful canning and preserving ; practical hand book for schools, clubs, and home use, by Ola Powell ... Pen and ink sketches by Rose E. Gamble. 5 colored plates, 174 illustrations in text by Powell Ola b. 1889

Author:Powell, Ola, b. 1889
Language: eng
Format: epub, pdf
Tags: Canning and preserving
Publisher: Philadelphia & London, J.B. Lippincott Company
Published: 1918-03-25T05:00:00+00:00

After putting tomatoes through colander, add ground spices and spice-bag, and cook for one and one-half hours, or until nearly thick enough, then add vinegar and cook until thick. Rapid cooking (being careful not to scorch the ketchup) will give a better color than slow cooking. The finished product should have a fine, bright-red color.

Pour the ketchup at once into hot sterilized bottles. If any quantity is made for sale, set the hot bottles at once into a vessel of hot water, having a rack or false bottom in it to prevent breakage, put the cork stoppers in loosely, and process at boiling-point for thirty minutes. Drive the corks in tightly, and when cool dip mouth of bottle into melted paraffin, or cover stopper with sealing wax.

Recipe for making sealing wax was given on page 101.

English Mushroom Ketchup (Nice for Soups and Sauces).—

1 quart of vinegar 1 teaspoonful of horseradish

20 pounds of mushrooms % ounce of cloves

1 pound of salt Vs ounce of allspice

To each quart of liquor add 1 1 teaspoonful of whole pepper

ounce of bruised or ground 1 sprig of mace

ginger 2 onions

i/o nutmeg 1 clove of garlic

Run mushrooms through food chopper, mix salt through them, and let stand for twelve hours, then drain. To the liquor add all ingredients, boil slowly two hours, add vinegar, bottle, process, and seal.

Grape Ketchup.—

4 pounds of grapes Vi teaspoonful of cayenne pep-

2 tablespoonfuls of cinnamon per, if desired

1 tablespoon each of cloves and 1 cupful of vinegar

allspices 1 teaspoonful of salt

I'/o pounds of sugar

Wash and stem the grapes, and steam them over water until soft. Put through a colander, discarding only the skins and seeds. To the portion which passes through the sieve add the spices, sugar, salt, and vinegar and let simmer for fifteen minutes.

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