How To Make Tomato Catsup? Homemade tomato catsup, tomato catsup processing. Catsup can also be spelled as ketchup, ketsup or catsup is a popular condiment that is usually made from tomatoes. Tomato catsup is rich in lycopene, an antioxidant which may help prevent some forms of cancer.
Tomato according to pulp needed
1/2 quart Vinegar
4 cups Sugar
1/2 teaspoon Cinnamon (powdered)
1/2 teaspoon Pepper (powdered)
1/2 teaspoon Cloves (powdered)
1/2 teaspoon Allspice (powdered)
(All spice and the rest of the spices are wrapped in a small cloth bag).
1. Ripe fleshy red tomatoes are used. They are washed thoroughly, cut into halves (crosswise). The seeds are separated, the pulp is cut into convenient pieces. It is strained and the seeds are discarded.
2. The juice is mixed with the pulp. It is cooked in an enameled kettle, stirring now and then until the thin peelings have been separated and have rolled. It is then removed from the fire.
3. The whole mixture is now strained through a metal strainer, preferably copperwire strainer, or better still, a coarse bamboo basket (with small holes), and all the pulp let to pass through.
4. The pulp is measured. To every 4 quarts of the pulp the above items are added. The resulting mixture is put in a kettle (enameled), boiled, stirring constantly to avoid scorching until the right consistency for catsup is reached.
5. The mixture is then poured into bottles, sterilized and covered tightly.
You can sell your homemade tomato catsup to friends, relatives, neighborhoods, co- workers and even to food shops, restaurants and hotels. Don’t forget to join trade fairs and bazaars at your place.
Source: Food Technology Research and Development Program ITDI (DOST), Pedro Gil cor. Taft, Manila