This recipe originally came from my Grandma Aman and is much coveted by family members. It’s a must autumn and winter delight. In fact, I was back in upstate New York this summer visiting our daughter and grandchildren and was soon asked to make a fresh batch of ketchup. My youngest sister Mary and I made a huge batch calling for 56 pounds of tomatoes which took an entire day. Whew!!
Our family typically serves this with pork and sauerkraut or meatloaf but there are many other possibilities such as hamburgers or pot roast. I usually double the recipe as peeling 14 pounds of tomatoes takes some time. Just bring a large pot of water to boil, drop in tomatoes and when they start to blister remove, cool and peel.
- 1 peck tomatoes (14 lbs), peeled
- 1 cup vinegar
- 2 ½ lbs sugar (5 cups)
- 2 tablespoon salt
- 2 tablespoon garlic
- 2 tablespoon ground clove
- 2 tablespoon allspice
- 2 tablespoon cinnamon
- ½ Teaspoon pepper
- Boil 2 hours or until thick with a few onions in a bag. Stir often.