Migis catsup

Migis Catsup recipe

By A recipe of Migis catsup. Click here to read more.

I called my fathers mother Migi because I couldnt say my grandmother when I was little. Migi lived with my grandfather in an imposing Victorian house just three blocks from our Bed and Breakfast; it is now the Clearfield County Historical Museum. When I was growing up it was such a fun visit; they had a maid named Bertha who was a wonderful cook, but Migi taught her everything!

This recipe for homemade catsup is a family staple; it is particularly tasty with Canadian bacon or country ham steaks. Not your usual supermarket hamburger-style condiment, this catsup tastes more like a mild barbecue sauce. Migi used to hire a local farmers wife to boil down the tomatoes, but it would probably be fine to use good-quality canned or bottled juice to save time. … Ginny Baggett

1 gallon of juice from boiled-down tomatoes
1 quart vinegar
1 cup sugar
1 Tablespoon or more of salt
1/2 teaspoon each of cinnamon, allspice, black pepper, and cloves

Add all ingredients together and pour into sterilized jars. Keeps a long time in a cool, dry place; refrigerate when opened.

Tags: recipe, Migis catsup, cooking, diy