Making Home Made Tomato Catsup

HOME MADE TOMATO CATSUP

Ingredients and Materials: 

Tomato acc. to pulp needed 
Vinegar ½ quart
Sugar 4 cups
Cinnamon (powdered) ½ teaspoon
Pepper (powdered) ½ teaspoon
Cloves (powdered) ½ teaspoon
Allspice (powdered) ½ teaspoon
(Allspice and the rest of the spices are wrapped in a small cloth bag).
Enameled kettle
Strainer (bamboo or copper wire)
Sterilized bottles with tight caps




Procedure:

Cut into halves (crosswise) thoroughly washed ripe fleshy red tomatoes. Cut
the pulp into convenient pieces and discard the seeds by straining. Then mix the
juice with the pulp. Cook in an enameled kettle, stirring constantly until the peelings separate from the pulp. Remove from the fire. Strain the mixture, preferably with copperwire or bamboo strainer. To every 4 quarts of the strained pulp, add the rest of the ingredients. Boil the resulting mixture in an enameled kettle, stirring constantly to avoid scorching until the right consistency for catsup is reached. Pour the mixture into sterilized bottles and cover tightly.

Source: Food Technology Research and Development Program
ITDI, DOST, Bicutan, Taguig, Metro Manila
Descriptors: Food preservation; Food processing;
Sauce; Tomato Catsup

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