Here’s another recipe for catsup. In this instance, the catsup seems like it will have more of what we consider to be a “traditional” flavor. It includes mustard, salt, red pepper, etc. Does anyone know how large a “salt bag” was? The recipe wants us to put certain spices into a salt bag and I suppose after that we cook the entire concoction until it thickens…?
Scald tomatoes, peel then put through sieve (you could use a food processor or immersion blender)
To one gallon tomatoes, add 2 teaspoons salt, 2/3 cup sugar, 1 pt vinegar
Put this in a salt bag and tie up: 2 teaspoons mustard seed, 1 teaspoon chopped red pepper, 2 teaspoons celery salt, 2 onions chopped