6 Celery ribs; cut into 1/4
-pieces
2 md Onions (about 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."
