Tomato Ketchup

Well, you don’t know what goes in the commercial ones, do you?

From the box of A.D. from Lutz, Florida, by way of Pennsylvania in the 1940s, and originating in Ohio in the 1920s.

Tomato Catsup

To 6 pints of tomatoes cooked, run through colander, add 3 pints sugar, 1 pint vinegar, 2 Tbsp. salt, 1 Tbsp. each of celery seed, mustard seed, cloves, pepper, allspice and chopped onions. Boil slowly for 1 hour. Put in bottles and seal.

Yesterdish reminder: Use a modern recipe and modern canning methods if you feel like canning. Store this in the fridge.

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