4 quarts ripe tomatoes
4 medium apples
3 medium onions
2 cups sugar
1 pint vinegar
2 Tbsp, salt
1 Tbsp pickling spice
Tie pickling spice into cloth and boil with sugar salt and vinegar. In a separate pot boil peeled and deseeded tomatoes, apples and onions until soft. Run through food mill or colander to puree. To the tomato puree add the vinegar solution and simmer for at least 2 hours on low to reduce to desired thickness.
Pour hot ketchup into hot jars and seal. Hot water bath pints for 35 minutes and quarts for 45 minutes.
Makes approximately 5 quarts.
Blessings from The Holler
This makes me wish I had more tomatoes to put up this year.
ReplyDeleteThank you for the recipe as well as all your posts. I learned a lot in your Wisdom & Wives Tales one yesterday about the Osage Orange.
I'll have some of that lovely ketchup with my fries please! I bet it tastes devine!
ReplyDeleteThank you for the recipe, CQ! :-)
ReplyDeleteI wish I was brave enough to try this. Someday...
ReplyDeleteWe had such a hot dry summer here our tomatoes did not do well, but this recipe sure makes me wish I had some..You are some canning woman love it.
ReplyDeleteI have made ketchup but never with apples in it. I must try this recipe. thank you.
ReplyDeleteI have made ketchup but never with apples in it. I must try this recipe. thank you.
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