Recipe Archives->Preserving->Tomato Ketchup 22

HOMEMADE KETCHUP
                                                                               
4 large ripe tomatoes, peeled, seeded and chopped (6 cup)
2 med. sweet apples, peeled and
coarsely chopped (2 1/2 cup)
1 1/2 sm. yellow onion, chopped (3/4 cup)
1/4 tsp. ground cloves
2 cloves garlic, sliced
1/2 cup cider vinegar
1/3 cup brown sugar substitute
1 tbsp. liquid malt barley sweetener
1/2 tsp. salt
1/2 tsp. ground coriander
1 cinnamon stick

In large saucepan, combine all ingredients.  Bring to boil over
medium heat, then lower to simmer, covered, stirring occasionally.
Cook 30 minutes or until apples are soft.  Discard cinnamon stick.
In food processor or blender, whirl ketchup for 1 minute or until
smooth.  Pour ketchup into 7 1/2 pint canning jars, leaving 1/4
inch of head space at top.  Cover jars with dome lids and rings.
Place in boiling water bath and return to boil.  Process 4 minutes.
Remove from bath and cool.  Next day, check lid seals.  Store in
cool, dry place for up to 6 months.  Makes 6 1/2 cups.

Printable version: tomato-ketchup22.txt.