ksul-uasc-mscc214_093

46

Tomato Ketchup

Boil until reduced to 1/2 strain
through a collander, add salt
whole cloves and allspice in a bag
black and cayenne pepper, boil
until it thickens, let stand 12
hours before corked up. corks
must soak in warm water for
10 minutes, the ketchup must
not touch the cork in the bottles.
add a small glass of brandy when
removed from fire and cool,
to 8 qts of ketchup add 1/2 pint
of best vinegar, place a
small piece of horse-radish on
the top of each bottle below
the cork.