Migis Catsup recipe
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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.
Reference: Migis catsup
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