Cucumber Catsup Recipe - Cooking Index
Cucumber Catsup Recipe - Cooking Index
| 8 cups | 1896ml | Ground cucumbers |
| 1 1/2 cups | 93g / 3.3oz | Chopped onion |
| 1 | Sweet red pepper - chopped | |
| 2 cups | 396g / 13oz | Sugar |
| 1 teaspoon | 5ml | Cinnamon |
| 1 teaspoon | 5ml | Allspice |
| 1 teaspoon | 5ml | Salt |
| 1/4 teaspoon | 1.3ml | Ground black pepper |
| 4 cups | 948ml | Vinegar, 5% acidity |
Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions.
Combine cucumbers, onions and pepper. Add just enough water to prevent sticking, about 1/2 cup. Simmer until vegetables are tender, stirring occasionally. Add sugar, spices and vinegar. Simmer until as thick as desired, stirring occasionally.
Carefully ladle hot catsup into hot jars, leaving 1/4-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight.
Process 10 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.
This recipe yields about 3 pints.
Source:
Allistra Corporation's recipe archive at http://www.homecanning.com/
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