Sunday, October 23, 2011

Green Tomato Ketchup


  • 6 pounds green tomatoes
  • 3 pounds onions
  • 2 teaspoons black pepper
  • 1 tablespoon dry mustard
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons mixed pickling spices, optional
  • 2 cups vinegar
  • 1 cup honey


Slice green tomatoes and onions; place in a large pot with pepper, mustard, and Worcestershire sauce. If using, put the mixed pickling spices in a small cheesecloth bag and add to the mixture. Pour vinegar over all and cook for 4 hours over very low heat, stirring occasionally. Carefully puree mixture in a blender; strain through a mesh strainer. Return to pot and bring to boil; add honey. Immediately fill 6 sterilized pint jars, leaving 1/4-inch head space. Wipe the jar tops and threads clean with clean damp towels. Place hot sealing lids on the jars and apply the screw on rings loosely. Process in boiling water bath in a deep canning pot for 5 minutes. Remove the jars and cool completely. Tighten the jar screw rings to complete the sealing process. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, it is not sealed and must be refrigerated.) Let jars of green tomato ketchup stand at room temperature 24 hours. Store unopened product in a cool dry place up to one year. Refrigerate green tomato ketchup after opening.
Makes 6 pints of green tomato ketchup.

Are you tired of green tomatoes yet?
I am but, I have buckets and buckets of them still to process into something.
I think we must have picked about 50 pounds of them three days ago.
Big sigh.......

1 comment:

Lynda Halliger-Otvos said...

‘At’s a lotta ‘maters, mama.

Thanks for the recipe; always interesting to find out what comprises food we take for granted-like chutney and ketchup.

Little old me...

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An american yankee up past the 49th parellel.


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