In a small saucepan combine the vinegar, cinnamon, cloves, and celery seed. Bring to boiling. Remove from heat; comver and let stand. Wash, core, and quarter tomatoes; drain in colander, discarding liquid.
Place tomatoes in a large pot or kettle. Stir in oinion and red pepper. Bring to boiling. Cook, uncovered for 15 minutes, stirring occasionally. Put tomato mixture through food mill or coarse sieve. Discard seeds and skins. Stir sugar into tomato mixture. Bring to boiling and reduce heat. Simmer briskly, uncovered, for 1 1/2 to 2 hours or until mixture is reduced to half.
Strain vinegar mixture into tomato mixture; discard spices. Stir in lemon juice and salt. Simmer about 30 minutes or until desired consistency, stirring often.
Ladle hot catsup into hot, clean half-pint jars, leaving a 1/2-inch headspace. Wipe jar rims and adjust lids. Process in a boiling water canner fo 15 minutes. (start timing when water covering jars returns to boiling) Remove the jars from the canner; cool the jars on wire racks.
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|Serving Size: 1 half pint (1057g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 20 (5%)|
|Amt Per Serving||% DV|
|Total Fat 2.2g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 63.8mg||2 %|
|Potassium 2242.5mg||59 %|
|Total Carbohydrate 85.7g||25 %|
|Dietary Fiber 13.3g||53 %|
|Sugars, other 72.4g|
|Protein 8.6g||12 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 368
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