I'm just here filling our cave.
|The fruits of our labor: 80 plus jars of various things and 12 hours later...|
|So busy, I forgot: yesterday was|
Farmwife Monday. Here she is!
|The makings of ketchup simmering in a big old kettle on the stove.|
- 8 quarts tomatoes, chopped
- 1 Tbsp. pickling spice
- 4 cups sugar (I used 2-3 cups)
- 1 tsp. pepper (or more to taste)
- 2 Tbsp. salt
- 1 tsp. ground clove (you could also use allspice or ginger)
- 2 tsp. dry mustard
- 1 Tbsp. cinnamon
- 2 large onions, chopped
- 24 Tbsp. Perm-Flo**
- 2-3 cups vinegar
Cook together the first nine ingredients for 1 hour, uncovered, in a large kettle. Press through colander or Foley Food Mill (the Victorio Food Strainer works like a charm, too, and I'm finally overcoming my fear of all of those parts).
Return mixture to kettle and bring to a boil. Add the Perm-Flo to vinegar, stir, Add slowly to hot mixture while stirring. It will start to thicken almost immediately. Boil 20 minutes, stirring constantly. Pour into hot, sterilized pint or quart jars and boil sealed jars in hot water canner for 15 minutes [I time it for 15 minutes at the boil; then I turn off the kettle and let it rest, covered, for 15 more minutes. This avoids pressure release of the hot juice. If the mixture has cooled you need to pack it in hot sterilized jars but put jars in cold water and bring them to a boil to avoid breakage.]
Oh, and here's the best part: I got 14 pints of nice, fairly thick catsuppy goodness out of this recipe. I also made another batch before this last week that is not quite as thick but that will be great in meatloaf, chili or whatever.
**Or 10 Tbsp. Clear Jell. I used that in my salsa last year and it gives a somewhat chalky taste. Perm-Flo does not and it also works well when canning and freezing. Both are corn starch products and natural thickeners. Surprisingly there isn't much on-line about these products. I get them at our local Old Order Mennonite bulk foods store, Sunny Valley Country Store in Liberty, Kentucky.
|Actually from a 1950s ad for aluminum. But yeah, she can make it, too.|
You come back when you're ready!
More from the Chickabiddy Canning Kitchen: I love this website: Canning Across America. Canning has become this cool foodie thing, not that it ever died out, really, in rural areas. But it is a great thing to be doing and promoting, even more self-sustaining and benevolent than knitting. But I figure the more I put up now, the more I can knit, read and write in the winter. Right?