Nonnie's Scd Ketchup - scdrecipe.com

NONNIE'S SCD KETCHUP

Growing up during the Great Depression and through World War II, my grandmother learned to pickle and can many sorts of foods: peppers, relish, vegetables, tomatoes. In lean war times, rations were scarce nationwide, and this was a necessity rather than a luxury. I feel so lucky that she has passed these family favorites on to me. This modified version of SCD ketchup might not have the same consistency of a store-bought version, but it is quite delicious just the same. - Raman

Ingredients

3 cups (560 g) fresh tomatoes, peeled* and chopped fine
2 tablespoons (30 mL) olive oil
1 medium onion, peeled and chopped fine
1 red bell pepper, seeded and chopped fine
¼ cup (85 g) honey
1 tablespoon mustard powder
½ tablespoon whole allspice
3 whole cloves
½ teaspoon cinnamon powder
½ teaspoon cayenne powder
¼ cup (60 mL) white wine vinegar
½ teaspoon salt

Instructions

1. (*To peel the tomatoes, fill a stovetop pot with water and bring to a boil
2. Drop in each tomato for about 15 seconds and then remove quickly, and run under cold tap water
3. The tomato skin will peel off easily
4. ) After setting a stovetop burner on medium heat, add in the olive oil
5. When it is heated, throw in the onions and cook for 3-5 minutes until they are transparent
6. Next, add in the bell peppers and cook together for about 10 minutes
7. Finally, add in the tomatoes and all remaining ingredients and simmer until peppers are soft for approximately 20-30 minutes
8. Once it has cooled down, remove the whole cloves and allspice, and place the cooked mixture in a blender and pulse until the desired consistency is reached
9. Alternately you could also use a hand-blender/ Pour into and seal in sterilized glass jars
10. (For information and step-by-step directions on jar/lid sterilization please visit http://www
11. freshpreserving
12. com/tools/waterbath-canning)
13. Once cooled, store immersion blender
14. in refrigerator for 2-3 weeks
15. (1-1
16. 2 L)