Place tomatoes and onions in layers, sprinkling salt between
2
Let them stand twenty-four hours and then drain them
3
Add all the spices and sugar
4
Put all in preserving-pan, cover with vinegar and boil two hours
5
Strain through a sieve and bottle for use
Chef Cecil's Modern Tips Below
Chef Cecil's Modern Tips
Modern guidance to help you succeed with this vintage recipe
Salting the tomatoes and onions overnight draws out excess moisture through osmosis, concentrating flavors and preventing a watery condiment. The extended two-hour boil allows pectin in the green tomatoes to break down while the acetic acid in vinegar acts as a natural preservative, creating a shelf-stable sauce. The combination of whole and ground spices provides both immediate flavor and slow-release aromatics that develop over time in storage.
Make Ahead
This historical condiment is designed for long-term preservation. Once bottled, the catsup will continue to develop flavor and can be made months in advance. Store unopened bottles in a cool, dark place for up to one year.
Storage
Store unopened bottles in a cool, dark pantry for up to 12 months. Once opened, refrigerate and use within 3 months. The high vinegar content and long cooking time create a naturally preserved product that improves with age as flavors meld together.
AI-generated tips from Chef Cecil's culinary database
Make Ahead
This historical condiment is designed for long-term preservation. Once bottled, the catsup will continue to develop flavor and can be made months in advance. Store unopened bottles in a cool, dark place for up to one year.
Storage
Store unopened bottles in a cool, dark pantry for up to 12 months. Once opened, refrigerate and use within 3 months. The high vinegar content and long cooking time create a naturally preserved product that improves with age as flavors meld together.
