| 35 | 36 | 37 | 38 | 39 |
| 1 | 21 | 42 | 63 | 84 |
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6
8
69
Banana Catsup
Estimated Nutritional Values
6
2
2
1
1
1
1
1
1
ripe cooking bananas
Amount/Serving
% DV*
Amount/Serving
% DV*
medium onions, finely chopped
small hot peppers, finely chopped
teaspoon salt
cup vinegar
cup sugar
tablespoon cinnamon
tablespoon allspice
piece clove
Calories
19 kcal
0 Gm
0 Gm
0 Mg
1 %
0 %
0 %
0 %
1 %
0 %
Carbohydrate
Iron
5 Gm
0.1 Mg
2 Mg
2 %
1 %
0 %
1 %
3 %
Total Fat
Saturated Fat
Cholesterol
Sodium
Calcium
Vitamin A
Vitamin C
65.5 IU
1.9 Mg
20 Gm
0 Gm
Protein
red food coloring
water as needed
*Percent daily Values (DV) are based on a 2,000 calorie diet
Servings in this recipe:
113
(1 serving = 1 tablespoon)
Boil bananas until soft, to mash easily. Peel and mash to a soft puree
(
or puree in a blender). Combine mashed bananas which should measure
Milk:
0
Veg:
0
Fruit:
0
Bread:
0
Meat:
0
about 2 cups, minced onions, hot peppers, salt, and spicy vinegar syrup.
Heat carefully while stirring to prevent scorching until onions soften. Add
measured amounts of red food coloring.
Blend in a blender for a smooth catsup or use a grinder. The puree
may be passed through a grinder 2 or 3 times to get a smooth catsup. If
catsup gets too thick, add small amounts of water.
Heat catsup to simmering point and pack hot into sterilized bottles to
½
inch headspace. Seal partially. Pasteurize the catsup by immersing in a
water bath with boiling water (212ºF) for 5 minutes.
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