Recipe Archives->Preserving->Green Tom Ketchup

 
Green Tomato Ketchup
Makes about 5-1/2 cups

1 pound onions
1 pound green tomatoes
1 pound tart green apples
1 1/2 tablespoons kosher salt or 1 tablespoon uniodized or pickling salt
2 cups white vinegar
1/2 teaspoon each hot red (cayenne) pepper, ground cloves, and ground cinnamon
1 teaspoon ground mace
2 teaspoons ground mustard
1/4 cup sugar
Green vegetable coloring (optional)

Peel the onions and tomatoes and slice thinly in a food processor.
Peel and core the apples and slice thin in a food processor.  Layer
the onions, tomatoes, and apples in a 1-1/2 or 2-quart bowl (not
aluminum); sprinkle each layer with some of the salt.  Let stand
about 12 hours, or overnight.

The next day, drain well, and puree the mixture in a food processor.
Place all the ingredients except the food coloring in a wide 4-quart
saucepan.  Bring quickly to a boil, stirring once or twice.  Boil
steadily about 30 minutes, or until mixture is almost as thick as
bottled tomato ketchup.  It will thicken more as it cools.  Add
the vegetable coloring, if desired.  Ladle into hot sterilized
jars, seal, cool, label and store at least 1 month before using.

Printable version: green-tom-ketchup.txt.