Grape Catchup

4 pounds grapes 2 pounds sugar 1 pint vinegar

2 teaspoons cloves

2 teaspoons allspice

2 tablespoons cinnamon

Wash the grapes and remove them from the stems. Place them in a pan and steam them without water, until they are soft. Put the fruit through a sieve, add the other ingredients, and simmer the mixture for twenty minutes. Seal it in clean, hot jars.

Mushroom Catchup

10 pounds mushrooms 1/2 cup salt 1 cup vinegar Few grains cayenne

1 teaspoon ground allspice 1 teaspoon ground cloves 1 teaspoon horseradish 1 small onion, chopped

Take the freshly gathered mushrooms, wipe them carefully with a damp cloth, chop them and mix them thoroughly with the salt. Let them stand over night. Mash them, and to this pulp and juice add the chopped onion, spices and vinegar. Put in a kettle and boil slowly until thick. If desired, this catchup may be strained. If too thick, thin with vinegar. Seal in clean, hot jars.

Cold Tomato Catchup

1 peck ripe tomatoes 1 pint vinegar Salt Cloves




This is a recipe used in the kitchen of General Washington.

Wash the tomatoes and force them through a wire sieve, then strain through a jelly-bag. The liquid is not used in the catchup.

Thin the pulp with the vinegar. Season with salt, pepper, garlic, allspice, and cloves. Bottle in sterilized containers and seal. This catchup retains the taste of the fresh tomatoes and is an excellent flavoring for soups and sauces.

Old Virginia Catchup

1 peck green tomatoes 1/2 peck white onions 3 ounces white mustard seed 1 ounce allspice 1 pound brown sugar Salt.

1 ounce cloves

1/2 cup dry mustard

1/4 cup water

1 ounce black pepper

1 ounce celery seed


Chop the tomatoes and onions, sprinkle with salt, and let stand three hours. Drain well and put the pulp in a preserving-kettle with the other ingredients. Cover with vinegar, and boil slowly for one hour. Seal in clean, hot jars. Less mustard may be used if a less hot catchup is desired.

Pickled Horseradish

1 cup grated horseradish

2 tablespoons white sugar

1/2 teaspoon salt

3 cups cold vinegar

To the grated horseradish add the sugar, salt and vinegar. Mix well and seal in clean, cold jars.

Tomato Puree

1 gallon tomatoes

1 small onion, sliced

1 stalk celery or celery leaves

1 bay-leaf

2 teaspoons salt

1/4 teaspoon paprika

Cook the mixture until the tomatoes are tender and put it through a strainer. Boil the pulp until it is reduced to one-half the original volume. Seal it in hot, clean jars.

The culls left from canning tomatoes may be made into soup or puree.

Tomato Paste

Spread thick tomato puree on dry plates or flat granite pans which have been brushed with unsalted fat. As soon as a film forms over the top, loosen the paste with a spatula, and turn it on to a screen covered with cheese-cloth. Dry it in the sun or a very slow oven. When it is so dry that it can be handled without sticking, roll it in paraffin paper, fold under the ends of the paper, and store it in a tin box or a glass jar.

The paste may be used for soup, sauces, scalloped dishes, etc. Soak it in cold water until it is soft, before adding it to any hot mixture. One teaspoon of the paste makes one cup of soup.