Date: Sat, 31 Jul 93 18:00:53 CDT
Not all ketchups are created equal....
Apple Ketchup 12 large, firm, tart apples, peeled, quartered and cored 1 cup (1/4 liter) sugar 1 tsp (5 ml) ground white pepper 1 tsp (5 ml) ground cloves 1 tsp (5 ml) dry mustard 2 onions, finely chopped 2 cups (1/2 liter) white vinegar 2 teaspoons (10 ml) ground cinnamon 1 tablespoon (15 ml) salt 1/2 cup (125 ml) freshly grated horseradish Place the apples in an enameled, tinned or stainless steel pan, cover with water, and cook slowly, without a lid, until the apples are soft and the water has almost completely evaporated, about 30 minutes. Rub the apples through a sieve or a food mill. Add all of the other ingredients; heat to boiling, then reduce heat to low and simmer for an hour. Put in jars and process or place in plastic containers with tight fitting lids and keep refrigerated. Makes about 2 pints (1 liter).
Blackberry Ketchup 4 lb (2 kg) ripe blackberries (about 3 1/2 quarts [3 1/2 liters]) 2 lb (1 kg) brown sugar 2 cups (1/2 liter) vinegar 2 teaspoons (10 ml) ground cloves 2 teaspoons (10 ml) ground cinnamon 1 teaspoon (5 ml) ground allspice Cook the blackberries slowly for two hours with the sugar, vinegar, cloves, cinnamon, and allspice. When all is soft, put into jars and cover. Process. Makes about 5 pints (2 1/2 liters).
Lemon Ketchup 6 limons, peeled 1/3 cup (75 ml) salt 3 tablespoons (45 ml) shallots, finely chopped 1 garlic clove, finely chopped 3 1/2 tablespoons (17 ml) ground mace 1 teaspoon (5 ml) whole cloves, crushed 2 tablespoons (30 ml) ground ginger 1 teaspoon (5 ml) cayenne pepper 2/3 cup (150 ml) freshly grated horseradish 3 1/2 cups (825 ml) white vinegar Cut off a piece from both ends of each lemon and rub in the salt. Rub the outsides of the lemons with salt. Put them in a jar with the shallots, garlic and spices, reserving a little of the mace and ginger. Add the horseradish. Boil the vinegar for five minutes with the reserved mace and ginger, and pour this over the lemons. Cover lightly and when cold, close the jar tightly. Refrigerate. Strain after six months, or after 12 months. The strained ketchup should be put into small bottles with new corks. Makes about 2 1/2 pints (1 1/4 liters). Variation: Pack a few slices of ripe tomato in each jar.
Old-fashioned Tomato Ketchup 33 lb (15 kg) tomatoes, slice (about 15 quarts) 1/2 cup (125 ml) salt 3/4 cup (175 ml) ground black pepper 1/3 cup (75 ml) cinnamon 2 tablespoons (30 ml) ground cloves) 1 tablespoon (15 ml) cayenne pepper 2/3 cup (150 ml) sugar 4 quarts (4 liters) vinegar Stew the tomatoes in their own juices until soft and rub through a fine sieve. Boil the pulp and juice down to the consistency of apple butter, stirring steadily to prevent burning. Mix the spices and sugar with the vinegar, and add to the tomatoes. Boil up twice, then bottle. Process. Makes about 22 pints (11 liters).
Wild Plum Ketchup 10 lb (4 1/2 kg) plums, stemmed (about 7 1/2 quarts) 10 cups (2 1/2 liters) sugar 1 quart (1 liter) white vinegar 1 teaspoon (5 ml) ground cinnamon 1/2 teaspoon (2 ml) grated nutmeg 1/2 teaspoon (2 ml) ground cloves Add the sugar to the plums, and place them in an enameled or stainless-steel pan over medium heat. Cover. After 30 minutes, increase the heat and stir the plum-sugar mixture. Break some of the plums with a wooden spoon. Continue cooking, stirring the mixture occasionally, so that it does not stick to the pan. In 15 minutes, all of the plums should be cooked through and mashed. Remove from heat and cool. Mash the mixture with a wooden spoon. Put the mashed pulp through a fine sieve, and continue mashing until all of the liquid and some of the pulp go through. Discard the pits and the skins. There should be about 4 quarts of liquid. Boil the vinegar together with the spices for a few minutes. Add the vinegar-spice mixture to the plum liquid, then boil vigorously, stirring constantly, for 15 minutes, or until the liquid has reduced to 4 quarts again. Pour into bottles or jars. Process. Makes 8 pints (4 liters).
English Ketchup 6 lbs (3 kg) mushrooms, broken into pieces (about 7 1/2 quarts) 1 cup (1/4 liter) salt 2 1/2 cups (625 ml) vinegar 20 salt anchovies 1 teaspoon (5 ml) ground mace 1 teaspoon (5 ml) ground cloves 1 tablespoon (15 ml) pepper 1 slice fresh ginger 1 1/2 cups (375 ml) shallots, sliced Mix the mushrooms with the salt in a blow, cover and let them stand for nine days, stirring once or twice a day. Put them into a stoneware crock, cover tightly, and set hte crock in a pan of water. Cook over low heat for three hours. Strain the mushrooms through a sieve into a pot, and add the remaining ingredients to the juice -- the proportions given for 5 cups of mushroom liquid. Keeping the pot covered, boil together over low heat until the liquid is areduced by half, then strain it through a jelly bag. Bottle the ketchup and cover. Process. Makes about 2 1/2 pints (1 1/4 liter).
Prince of Wales Ketchup 2 1/2 cups (625 ml) elderberry vinegar To make the elderberry vinegar, place 2 cups (1/2 liter) of stemmed elderberries in an ovenproof dish. Cover with vinegar. Cook in a 300F (150C) oven for 1 1/2 hours, or until the berries burst. Let the mixture stand overnight, then strain through a jelly bag. 5 salt anchovies 3 tablespoons (45 ml) shallots, thinkly sliced 1 teaspoon (5 ml) whole cloves 1 teaspoon (5 ml) ground mace 1 teaspoon (5 ml) ground ginger 1 teaspoon (5 ml) grated nutmeg Place all the ingredients in an enameled or stainless-steel pan. Bring to a boil. Simmer gently, until the anchovies are broken up, about 20 minutes. Let cool; strain and bottle. Cork tightly. Refrigerate. Leave for two weeks before opening. the ketchup will keep for about six months. Makes about 1 pint (1/2 liter).
Oyster Ketchup 16 live oysters, shucked, the liquor reserved 2 1/2 cups (625 ml) dry sherry 2 tablespoons (30 ml) salt 1/2 teaspoon (2 ml) ground mace 1/4 teaspoon (1 ml) cayenne pepper 1 tablespoon (15 ml) brandy (optional) Pound the oysters in a mortar, and add the oyster liquor and the sherry. Bring the mixture to a boil, then add the salt, mace and cayeene pepper. Boil up again, skim, then strain through a sieve. Stire in the brandy. Put in jars and cover. The ketchup will keep for 6 weeks, if refrigerated. Makes about 2 1/2 pints (1 1/2 liters). Variation: Use mussels instead of oysters. A pounded anchovy or two may also be added.
Lobster Ketchup 1 3 lb (1 1/2 kg) female lobster, boiled in water to cover for 10 minutes, drained, body shell cut lengthwise in half, claws cracked with a mallet 6 salt anchovies 1 1/4 cups (300 ml) sherry or Madeira 1 teaspoon (5 ml) cayenne pepper 2/3 cup (150 ml) chili or shallot vinegar 3 1/2 cups (875 ml) shallot wine black peppercorns Pick out all the lobster meat and pound the coral (roe) with the anchovy fillets in a mortar. When completely bruised, add the lobster meat; pound and moisten it wtih the remaining ingredients. Mix well, and put the ketchup into wide-mouthed jars. Put 1 teaspoon (5 ml) peppercorns into each jar. Close tightly. Refrigerated, the ketchup will keep for up to two months. Notes: Add 4 to 5 tablespoons (60 to 75 ml) of this ketchup to 1 cup (1/4 liter) of melted butter as a sauce for fish dishes. For chili vinegar, use 10 dried hot chilies. Shallot vinegar is made by steeping eight chopped shallots in 2 1/2 cups (625 ml) of wine vinegar for three weeks; shallot wine by steeping the shallots in dry white wine.
Walnut Ketchup 24 green walnuts 3/4 cup (175 ml) salt 5 cups (1 1/4 liter) water 2 quarts (2 liters) vinegar 2 teaspoons (10 ml) ground cloves 2 teaspoons (10 ml) ground mace 12 garlic cloves Put the walnuts and salt into the water and leave them for nine days. Remove the walnuts from the brine and pound them in a mortar. Combine the walnuts and vinegar and leave them for a week, stirring every day. Strain the mixture through a muslin bag, squeezing to extract all the liquor. To this add the cloves, mace and garlic; boil for 15 to 20 minutes, strain and then bottle it. Cover and process. Makes about 3 pints (1 1/2 liters).
Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We encourage you to learn about SCS educational programs and research.