I'll bet that most of you think of catsup or ketchup, according to a site called Differencebetween.net there is no difference. The original according to them was not made with tomatoes or anything like that, "People must be surprised to note that this original ‘kechap’ had no tomatoes ‘“ in fact it was a condiment made of brine fish and other spices. The Malay version of the ‘kechap’ had some sweet soy sauce added to it to make it tangier.
Read more: Difference Between Ketchup and Catsup | Difference Between | Ketchup vs Catsup http://www.differencebetween.net/object/difference-between-ketchup-and-catsup/#ixzz1Vz0Gzjzs . So today when you use the red stuff in the squeeze packet at the drive-thru remember it could really taste different, it could be made of fish. The next french fries I dunk will make me give thanks to the people who started using tomatoes.
Bet you didn't think we were going to teach something other than jam & jelly did you?
We are going to visit a whole different world of the popular condiment than you might have expected. I know I usually just talk about making fruit this and that. I am not going to change, I will cover Fruit
Catsup and Tomato Ketchup mild and spicy.
You never heard of fruit catsup, well neither have I. Mary Lynn surprised me with some recipes using some of the most popular fruits and peppers. So let's get started, enough of the history for now.
We are going to start this off with a catsup made with blackberries. This time of year most people think of blackberries because they are ripe and ready for the picking. Also the are sweet, juicy and ready for eating. Don't think that this is something you would ever use except for the novelty of it. Got to looking and found several recipes for ribs and roast as well as chops that all called for blackberry catsup. So let's get cooking! I have a order of Fries ready!!!!
Blackberry Catsup
2 pounds blackberries (4 cups), 2 cups chopped fine sweet onions (here in Georgia no one would use anything other than our very own Vidalia Onions), 2 cups malt vinegar (the stuff you put on fish and chips), 1/8 teaspoon ground cloves, 1/2 teaspoon ground allspice, 1/2 teaspoon turmeric, 1 1/3 cups brown sugar (you can use 1 teaspoon molasses and 1 cup of sugar here if you don't have brown sugar).
Boil the onions in the vinegar, cook for 5 minutes. Add remaining ingredients and cook for 30 minutes over low heat. Stir occasionally. Remove from heat and allow to cool. Put cooled mixture in a blender, 2 cups at a time, and puree'. Put the mixture thru a sieve to remove the seeds, you want this to be smooth. Pour into your canning jars, clean rims and put on sterile domes and rings. Process in boiling water bath for 15 minutes. This recipe makes 4 8 ounce jars. Use this on pork chops, duck, chicken, turkey or polish sausage.
Like most items home-made and canned, this last for about a year on your shelf. Don't double this recipe, you can make more anytime you need more. Use frozen blackberries from your grocer if fresh are out of season. How was that for something unusual and tasty?
We are going to follow that up with Blueberry Catsup. Not to be outdone by blackberries, blueberries have a fan club of their own. I belong to this fan club. I grew up in Florida and we did not have much of a blackberry season in Daytona Beach. In fact I can't ever remember anyone growing blackberries there. We did have blueberry plants that produce huge amounts of the sweet juicy fruit. We used to go over in the Ocala area just south of Gainesville and pick blueberries. There was several U-Pick-Em farms that had only blueberries. I remember driving home after picking with purple stained hands and mouth. I bet I ate at least a quart of berries while I picked. Unlike strawberries, blueberries grow on bushes the are tall enough sos that you don't even have to bend more than just a little. Well enough about picking, let's get back to cooking. A word of note before we start, do not use an aluminum pot or pan to cook with, the vinegars and other items react with the pots. A medium size teflon pot will do nicely. If you don't have a teflon pot, use something else that is not aluminum.
Blueberry Catsup
5 cups crushed blueberries, 3 cups cane sugar, 2 tablespoons fresh or frozen lemon juice (Do Not Use the plastic squeeze thing), 2 teaspoons ground cinnamon, 1/2 teaspoon ground cloves, 1 teaspoon salt (canning, kosher or sea salt), 1 teaspoon finely ground black pepper (put black pepper in a sieve and shake in a bowl, the large pieces will not fall into bowl), and 1 cup blueberry vinegar.
Bring all ingredients to a boil and then simmer for 30 minutes, stirring occasionally. let mixture cool and put thru a food mill to make smooth. Use a blender if you don't have a mill. Pour into sterile jars, ad dome and ring. Process in boiling bath for 10 minutes. After they sit over night check for unsealed jars. Reprocess if needed.Just think if your next order of fries looked like this!
Blueberry Vinegar is made by mixing 2 cups white wine vinegar with 2 cups crushed blueberries. Put into a glass container. Let sit in a cool dark spot in your kitchen for 2-3 weeks. Shake the mixture occasionally.Mix the mixture, after the shelf time, strain thru as fine a strainer as you have. In a non aluminum pan add 3 tablespoons sugar, add a long strip of orange peel or lemon peel (no white membrane on the strip, just the very top part of the peel). Bring to a boil and stir until sugar is completely dissolved, usually 3 -5 minutes. Remove the citrus peel and pour into sterile jars or bottles. Seal and store in a cool dry place.This vinegar last about 1 year, like most home-made products. Again don't over make, it is not hard to remake.
You can make Blackberry Vinegar by using blackberries in place of blueberries.
Well how is that, 4 recipes of things you would not have thought of. Let's see what I can come up with next.
How about Sour Apple Catsup (not a Sour Apple Martini).
Clean, peel, quarter and core the apples. Bring to a boil, reduce heat
to simmer and cook till apples are soft. When most of the water has evaporated remove from heat and let cool a little. Force apple pulp thru a sieve or food mil. Put 1 quart pulp in cooking pot, add 1 cup sugar, 1 teaspoon finely ground pepper, 1 teaspoon ground cloves, 1 teaspoon mustard powder, 2 teaspoons cinnamon, 1 tablespoon slat, 2 onions very finely chopped and 2 cups cider vinegar.
Bring back to as boil. Prepare your bottle by pouring in boiling water and let drain. If you are using canning jars, prepare to jars. Pour or ladle in containers. Boil the jars 10 minutes. If you use bottles, seal while bottle is still hot. You now have Apple Catsup.
How about homemade Tomato Catsup to close. This more the type of Catsup we are used to, but the others might work in some recipes. Experiment, maybe you might come up with a award winning recipe that will make you famous using a fruit vs tomato catsup. Well here is tomato:
8 quarts ripe tomatoes, 1/4 cup salt, 2 cups sugar, 1 tablespoon mace, 1 teaspoon celery salt, 2 tablespoons cinnamon, 2 quarts vinegar and 1 tablespoon cayenne powder.
Cut tomatoes into small pieces in a large cooking pot. Add other ingredients. Bring to a boil and reduce heat to simmer. Cook 2 hours, while stirring. Remove from heat. When cooled somewhat, force thru a sieve or put thru a food mill. If you have a very good quality blender you can puree' small amounts the put thru a sieve to remove any pieces or seeds. Sterilize bottles and drain, if you are going to use canning jars prepared the jars, and domes. Pour or ladle your catsup into their containers. obviously your are not going to use this amount in any big hurry, so I suggest putting most into jars to be poured into bottles in the future. Keep bottles in the refrigerator when not in use. This is more like what we expect when we hear the word ketchup. Our fries look like this
For a couple of variations on the same recipe try: Make Garlic Tomato Catsup adding 6 cloves of peeled and finely minced garlic. Would be great on a burger!
For Hot Catsup add at the start of cooking about 6 Jalapeno' peppers that have been finely chopped with out seeds , stems or membrane. Lots of ideas for this one.
For Killer Hot Catsup add finely chopped Habanero Peppers as well as the Jalapeno. If you want to make all the different types just divide the tomato mixture into smaller batches. Use smaller amounts of peppers and garlic. Make 4 different types of catsup with just one recipe. You have to be a "Hot Head" to love this one. We all know there are thousands of us "Hot Heads".
One last thought about all the different types we have here, make a couple and put them in traditional ketchup containers and serve them.
See what type of reaction you get. Might be fun, might be..... interesting.
I think the list above should keep you busy for at least a few days....... right. Well I hope that you do try some of the recipes, you will be amazed at the taste and the compliments will come your way. Let's face it. You cook like you do to please your family and please yourself. Thank God Mary Lynn and I grew up around people who took the extra steps to make the regular into something special. Think how proud you will be someday when your son or daughter ask for your recipes so they can do the same think in their homes. That is the greatest compliment you can ever get. All the ribbons and medals pale when your family tries to do things the way you have done. Stand up and be PROUD of what you do. They may not say much now, but later you will see what you did was right.
Our web site is now up and ready to take your orders. Please try one of our top sellers from years past. Or try one of your favorites that you made with recipes and ideas from my blogs. Anyway you want to do it, try something. Our original design web site is standing by for you at www.austinhouse.biz
Please let me know what you would like to make or any ideas you
have for the next blog. Just drop me a note at jellymanga@gmail.com
Don’t keep my blogs a secret, and pass the word on to your friends, neighbors and family members. They just might make something and share with you.
Don’t forget, if someone asks you if you can can it.
Say Yes I Can Can It!
Read more: Difference Between Ketchup and Catsup | Difference Between | Ketchup vs Catsup http://www.differencebetween.net/object/difference-between-ketchup-and-catsup/#ixzz1Vz0Gzjzs . So today when you use the red stuff in the squeeze packet at the drive-thru remember it could really taste different, it could be made of fish. The next french fries I dunk will make me give thanks to the people who started using tomatoes.
Bet you didn't think we were going to teach something other than jam & jelly did you?
We are going to visit a whole different world of the popular condiment than you might have expected. I know I usually just talk about making fruit this and that. I am not going to change, I will cover Fruit
Catsup and Tomato Ketchup mild and spicy.
You never heard of fruit catsup, well neither have I. Mary Lynn surprised me with some recipes using some of the most popular fruits and peppers. So let's get started, enough of the history for now.
We are going to start this off with a catsup made with blackberries. This time of year most people think of blackberries because they are ripe and ready for the picking. Also the are sweet, juicy and ready for eating. Don't think that this is something you would ever use except for the novelty of it. Got to looking and found several recipes for ribs and roast as well as chops that all called for blackberry catsup. So let's get cooking! I have a order of Fries ready!!!!
Blackberry Catsup
2 pounds blackberries (4 cups), 2 cups chopped fine sweet onions (here in Georgia no one would use anything other than our very own Vidalia Onions), 2 cups malt vinegar (the stuff you put on fish and chips), 1/8 teaspoon ground cloves, 1/2 teaspoon ground allspice, 1/2 teaspoon turmeric, 1 1/3 cups brown sugar (you can use 1 teaspoon molasses and 1 cup of sugar here if you don't have brown sugar).
- Freshly picked Blackberries.
Boil the onions in the vinegar, cook for 5 minutes. Add remaining ingredients and cook for 30 minutes over low heat. Stir occasionally. Remove from heat and allow to cool. Put cooled mixture in a blender, 2 cups at a time, and puree'. Put the mixture thru a sieve to remove the seeds, you want this to be smooth. Pour into your canning jars, clean rims and put on sterile domes and rings. Process in boiling water bath for 15 minutes. This recipe makes 4 8 ounce jars. Use this on pork chops, duck, chicken, turkey or polish sausage.
Like most items home-made and canned, this last for about a year on your shelf. Don't double this recipe, you can make more anytime you need more. Use frozen blackberries from your grocer if fresh are out of season. How was that for something unusual and tasty?
We are going to follow that up with Blueberry Catsup. Not to be outdone by blackberries, blueberries have a fan club of their own. I belong to this fan club. I grew up in Florida and we did not have much of a blackberry season in Daytona Beach. In fact I can't ever remember anyone growing blackberries there. We did have blueberry plants that produce huge amounts of the sweet juicy fruit. We used to go over in the Ocala area just south of Gainesville and pick blueberries. There was several U-Pick-Em farms that had only blueberries. I remember driving home after picking with purple stained hands and mouth. I bet I ate at least a quart of berries while I picked. Unlike strawberries, blueberries grow on bushes the are tall enough sos that you don't even have to bend more than just a little. Well enough about picking, let's get back to cooking. A word of note before we start, do not use an aluminum pot or pan to cook with, the vinegars and other items react with the pots. A medium size teflon pot will do nicely. If you don't have a teflon pot, use something else that is not aluminum.
Blueberry Catsup
5 cups crushed blueberries, 3 cups cane sugar, 2 tablespoons fresh or frozen lemon juice (Do Not Use the plastic squeeze thing), 2 teaspoons ground cinnamon, 1/2 teaspoon ground cloves, 1 teaspoon salt (canning, kosher or sea salt), 1 teaspoon finely ground black pepper (put black pepper in a sieve and shake in a bowl, the large pieces will not fall into bowl), and 1 cup blueberry vinegar.
Bring all ingredients to a boil and then simmer for 30 minutes, stirring occasionally. let mixture cool and put thru a food mill to make smooth. Use a blender if you don't have a mill. Pour into sterile jars, ad dome and ring. Process in boiling bath for 10 minutes. After they sit over night check for unsealed jars. Reprocess if needed.Just think if your next order of fries looked like this!Blueberry Vinegar is made by mixing 2 cups white wine vinegar with 2 cups crushed blueberries. Put into a glass container. Let sit in a cool dark spot in your kitchen for 2-3 weeks. Shake the mixture occasionally.Mix the mixture, after the shelf time, strain thru as fine a strainer as you have. In a non aluminum pan add 3 tablespoons sugar, add a long strip of orange peel or lemon peel (no white membrane on the strip, just the very top part of the peel). Bring to a boil and stir until sugar is completely dissolved, usually 3 -5 minutes. Remove the citrus peel and pour into sterile jars or bottles. Seal and store in a cool dry place.This vinegar last about 1 year, like most home-made products. Again don't over make, it is not hard to remake.You can make Blackberry Vinegar by using blackberries in place of blueberries.
Well how is that, 4 recipes of things you would not have thought of. Let's see what I can come up with next.
Clean, peel, quarter and core the apples. Bring to a boil, reduce heat
to simmer and cook till apples are soft. When most of the water has evaporated remove from heat and let cool a little. Force apple pulp thru a sieve or food mil. Put 1 quart pulp in cooking pot, add 1 cup sugar, 1 teaspoon finely ground pepper, 1 teaspoon ground cloves, 1 teaspoon mustard powder, 2 teaspoons cinnamon, 1 tablespoon slat, 2 onions very finely chopped and 2 cups cider vinegar.
Bring back to as boil. Prepare your bottle by pouring in boiling water and let drain. If you are using canning jars, prepare to jars. Pour or ladle in containers. Boil the jars 10 minutes. If you use bottles, seal while bottle is still hot. You now have Apple Catsup.
How about homemade Tomato Catsup to close. This more the type of Catsup we are used to, but the others might work in some recipes. Experiment, maybe you might come up with a award winning recipe that will make you famous using a fruit vs tomato catsup. Well here is tomato:
8 quarts ripe tomatoes, 1/4 cup salt, 2 cups sugar, 1 tablespoon mace, 1 teaspoon celery salt, 2 tablespoons cinnamon, 2 quarts vinegar and 1 tablespoon cayenne powder.
Cut tomatoes into small pieces in a large cooking pot. Add other ingredients. Bring to a boil and reduce heat to simmer. Cook 2 hours, while stirring. Remove from heat. When cooled somewhat, force thru a sieve or put thru a food mill. If you have a very good quality blender you can puree' small amounts the put thru a sieve to remove any pieces or seeds. Sterilize bottles and drain, if you are going to use canning jars prepared the jars, and domes. Pour or ladle your catsup into their containers. obviously your are not going to use this amount in any big hurry, so I suggest putting most into jars to be poured into bottles in the future. Keep bottles in the refrigerator when not in use. This is more like what we expect when we hear the word ketchup. Our fries look like this
For a couple of variations on the same recipe try: Make Garlic Tomato Catsup adding 6 cloves of peeled and finely minced garlic. Would be great on a burger!For Hot Catsup add at the start of cooking about 6 Jalapeno' peppers that have been finely chopped with out seeds , stems or membrane. Lots of ideas for this one.
See what type of reaction you get. Might be fun, might be..... interesting.
I think the list above should keep you busy for at least a few days....... right. Well I hope that you do try some of the recipes, you will be amazed at the taste and the compliments will come your way. Let's face it. You cook like you do to please your family and please yourself. Thank God Mary Lynn and I grew up around people who took the extra steps to make the regular into something special. Think how proud you will be someday when your son or daughter ask for your recipes so they can do the same think in their homes. That is the greatest compliment you can ever get. All the ribbons and medals pale when your family tries to do things the way you have done. Stand up and be PROUD of what you do. They may not say much now, but later you will see what you did was right.
Our web site is now up and ready to take your orders. Please try one of our top sellers from years past. Or try one of your favorites that you made with recipes and ideas from my blogs. Anyway you want to do it, try something. Our original design web site is standing by for you at www.austinhouse.biz
Please let me know what you would like to make or any ideas you
have for the next blog. Just drop me a note at jellymanga@gmail.com
Don’t keep my blogs a secret, and pass the word on to your friends, neighbors and family members. They just might make something and share with you.
Say Yes I Can Can It!
Hi Pete - Thanks for recommending using Teflon® non-stick products while making your Blackberry Catsup. I represent DuPont and it's always a pleasure to see people recommending our products in their recipes.
ReplyDeleteIf you are interested in some other recipes or great cookbooks to look at for your blog, drop me an email and I would be glad to help you out! Thanks. Cheers, Sara