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Old November 8, 2007   #34
Miss Sphinx
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Join Date: Nov 2007
Location: North Carolina
Posts: 70

Green Tomato Ketchup
from Jeanne Lesem's "Preserving in Today's Kitchen"

1 lb onions
1 lb green tomatoes
1 lb tart green apples
1 1/2 Tblsp coarse (kosher) salt (or 1 Tblsp uniodized or pickling salt)
2 cups white vinegar
1/2 tsp each of hot red (cayenne) pepper, ground cloves, and ground cinnamon
1 tsp ground mace
2 tsp 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 mixture quickly to a boil, stirring once or twice. Boil steadily about 30 minutes, or until mixture is almost as thick as bottle tomato ketchup. It will thicken more as it cools. Add the vegetable coloring, if desired. Pour into jars and store in refrigerator or freeze at least 1 month before using.

Variation: Ripe tomatoes may be substituted for the green ones. If so, do not use the food coloring
Almost any garden, if you see it at just the right moment, can be confused with paradise. - Henry Mitchell
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