Blueberry Catsup Recipe




Blueberry Catsup Ingredients

5 cup fresh blueberries
3 cup sugar
1 tbsp fresh lemon juice
1 tbsp ground cinnamon
2 tsp ground cloves
1 tsp fresh ground black pepper
1/2 tsp salt -- or to taste
3/4 cup blueberry vinegar

A Recipe for
Blueberry Catsup

 

Part of the secret of a success in life is to eat what you like and let the food fight it out inside.

Mark Twain (1835 - 1910)



Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.




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This Recipe for Blueberry Catsup is one of thousands in the Recipes-to-go Fruit Cookbook.


Food Tip
To get rid of the smell of garlic from your hands rub a tablespoon of salt mixed with a little water and rub for a few seconds then rinse under cold water.



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There is no such thing as a little garlic.

A. Baer


This is a recipe for Blueberry Catsup from the recipe cookbook of Recipes-to-go (Fruit)


Nothing will benefit human health and increase the chances for survival of life on Earth as much as the evolution to a vegetarian diet.

Albert Einstein (1879-1955)



Blueberry Catsup recipe - a tasty recipe for you to add to your collection!

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Anyhow, the hole in the doughnut is at least digestible.

H.L. Mencken



Food Tip
Raw food can be contaminated by microorganisms that can make you ill (particularly the young and the elderly) Most of these hazards can be controlled by safer food handling procedures, but the occurrence of foodborne illness tells us that risk reduction, at every step from farm to table, is very important




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My mother's menu consisted of two choices: Take it or leave it.

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Blueberry Catsup

Anyhow, the hole in the doughnut is at least digestible.

H.L. Mencken






Blueberry Catsup Directions

Place all ingredients in heavy saucepan over medium heat. Bring to a
boil. Lower heat and simmer, stirring frequently, until berries are
pureed and catsup is thick. Immediately pour into hot sterilized
jars. Vacuum seal. Makes 4 1/2-pint jars. NOTE: May be kept in
refrigerated for 1 year and also frozen.

Recipe By : Gourmet Preserves - Judith Choate - ISBN 0-8021-3201-4
Serving Amount Measure Ingredient -- Preparation Method -------- From
: Dan Klepach

Serves: 1

 

 

 

 

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Blueberry Catsup Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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