All Seasons Red Catsup
From: Danielle, Lourdes, Quebec, Canada
Comments: For this recipe, you can either use canned tomatoes or freshly peeled and diced tomatoes.
This is the best red tomato catsup recipe!
  • 2 tablespoons [30 mL] marinade spices
  • 1 [28-ounce / 796-mL] can tomatoes
    or
    3 1/2 cups [875 mL] freshly peeled cut tomatoes
  • 2 cups [500 mL] finely chopped onions
  • 2 1/2 cups [625 mL] finely chopped celery
  • 1 cup [250 mL] finely chopped green cabbage
  • 2 cups [500 mL] peeled apple dices
  • 2 cups [500 mL] white vinegar
  • 2 1/2 cups [625 mL] sugar
  • 3 teaspoons [15 mL] salt
  • 1/8 teaspoon [0.5 mL] cinnamon
  • 1/8 teaspoon [0.5 mL] ground clove
  • Hot sterilized jars
  • Secure marinade spices into cottoncheese cloth.
  • Into a large casserole, well mix together all ingredients.
  • Bring to a boil, lower heat and simmer slowly for approximately 1 1/2 hours, stirring every once in a while.
  • Pour into hot sterilized jars; seal.
  • Keep into a cool, dark environment.