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Low Salt Catsup
Low Salt Catsup
| Low Salt Catsup |
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| 3 cups |
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tomatoes |
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| 1 1/3 cups |
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white vinegar |
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| 1 1/3 cups |
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sugar |
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| 1 tsp |
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allspice |
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| 1 tsp |
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cinnamon |
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| 1 tsp |
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cloves |
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| 1/4 tsp |
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pepper |
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| 1 |
Peel and dice the tomatoes. (HINT: Dip the whole tomatoes into boiling water for 30 seconds to make peeling a breeze!). |
| 2 |
Combine all ingredients into a medium saucepan and cook over medium heat, stirring occasionally, until reduced by half. This may take up to 30 minutes. |
| 3 |
Let cool and store in a tightly covered jar, refrigerated.
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| 4 |
You can use this recipe, doubled or tripled, for canning as well. To can catsup, spoon into hot jars, leaving 1/2" space at the top. Seal with canning lids and store properly. |
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| Servings: 64 |
| Yield: 2 cups |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
| The following ingredients were not linked to the ingredient database and were not included in the nutrition information: |
| cinnamon |
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| Amount Per Serving |
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| Calories |
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18.29 |
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| Calories From Fat (1%) |
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0.16 |
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% Daily Value |
| Total Fat 0.02g |
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0% |
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| Saturated Fat 0.01g |
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0% |
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| Cholesterol 0.00mg |
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0% |
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| Sodium 0.51mg |
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0% |
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| Potassium 22.41mg |
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1% |
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| Carbohydrates 4.78g |
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2% |
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| Dietary Fiber 0.10g |
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0% |
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| Sugar 4.35g |
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| Sugar Alcohols 0.00g |
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| Net Carbohydrates 4.68g |
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| Protein 0.07g |
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0% |
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| | | Recipe formatted and exported by Living Cookbook |
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