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Migi’s catsup recipe

Posted on Feb 26th, 2018
by Matthew
Categories:
  • Recipes

Migi’s Catsup recipe


⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.

By thesmartcookiecook.com
A recipe of Migi’s catsup recipe. Read more below.
Migi’s catsup recipe, recipe Rating: 4.6
Number of votes:92
Ingredients
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

Instructions:

I called my father’s mother “Migi” because I couldn’t 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 farmer’s 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

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

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Reference: Migi’s catsup recipe

Recipe type: xarchivex

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Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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