---------- Recipe via Meal-Master (tm) v8.02
  Categories: Sauces, Cyberealm
       Yield: 2 1/2 pints
     1/4 c  Canola Oil
       6 lb Ripe Tomatoes, cored and
            Cut in large wedges
      12 oz Red Onion, cut in wedges
     1/2 c  Parsley Leaves, loosely
     3/4 c  Celery, chopped
     1/4 c  Carrot, chopped
       1 ts Mustard Seed
       1    Cinnamon Stick
       1 ts Whole Allspice
       1    Whole Nutmeg
   1 1/2 c  Malt Vinegar
     3/4 c  Packed Brown Sugar
       1 tb Molasses
       1 ts Salt
   In a large heavy nonreactive pot, heat oil. Add
   tomatoes, onions, parsley, celery, and carrot. Bring
   to a simmer. Reduce heat. Simmer slowly, uncovered,
   for 45 minutes, stirring occasionally. Cool.
   Press through a food mill or fine sieve, seperating as
   much thick puree as possible. Discard solids and
   return puree to a clean pot.
   Tie mustard, cinnamon, allspice, and nutmeg in a
   cheesecloth bag. Crush spices with a meat mallet. Add
   to puree along with vinegar, brown sugar, molasses,
   and salt. Mix well.
   Bring to a boil. Reduce heat. Boil gently 2 to 4 hours
   until mixture thickens and is reduced to 4 or 5 cups,
   stirring frequently. (Cooking tine will depend on
   juiciness of tomatoes/ Gradually reduce heat and stir
   more frequently as mixture becomes thicker to prevent
   sticking and excessive splattering.)
   Remove spice bag. Ladle ketchup into 2 or 3 sterilized
   pint canning jars. Seal. Cool on rack to room
   temperature. Store in refrigerator up to 2 months.
   Source: Victoria Magazine, August 1994 Typed by
   Katherine Smith Cyberealm BBS Watertown NY 315-786-1120