Wednesday, September 12, 2012

Tomatoes Tomatoes Tomatoes for Ketchup

Fern with some of his tomatoes

Finally enough tomatoes to make Ketchup! This condiment is very popular in Quebec and goes well with pork and chicken. The recipe comes from Jehane Benoit's Encyclopedia of Cooking, it's called Apple Catsup(Ketchup).  Here's the recipe.

2 lbs tomatoes
2 lbs apples, unpeeled but cored
4 medium onions
3 cups sugar
2 cups white vinegar
2 tsp salt
2 tbsp pickling spices

Put the pickling spices in a cheesecloth bag and run the apples, tomatoes and onions through the medium blade of a food processor. It's best coarsely chopped.  Then put everything in a large pot.  Bring to a boil and simmer uncovered for 1 hour or until ketchup is thick. Turn the ketchup into heated jars and seal.

Ketchup on the shelf.

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