End of the Season Green Tomato Ketchup

8 quarts green tomatoes trimmed and cut into chunks)
2 onions; chopped
2 cloves garlic; chopped
1 cup water
1 cup brown sugar
2 1/2 cups apple cider vinegar
2 Tablespoons natural sea salt (no iodine or anti-caking agents)
1/2 teaspoon fresh ground black pepper
In a large stock pot bring the chopped tomatoes, onions, garlic and water to a boil and cook for 30 minutes (until the tomatoes are soft) stirring occasionally. Allow the cooked tomatoes to cool then process using a food mill* to discard the seeds and skin and reserve the strained cooked green tomatoes.
*If you don’t have a food mill – Turn off heat and puree with a stainless steel immersion blender or allow to cool and puree in batches in a countertop blender/food processor. Use the back of a wooden spoon to press the puree through a sieve over a large bowl to separate the skins and seeds from the pulp and liquid.

Return the strained tomato puree to the large cook pot, add the remaining ingredients, bring to a boil, cook at a slow boil (reduce heat if necessary) stirring occasionally for several hours to reduce the mixture to a ketchup consistency. Depending on your tomato variety and desired consistency, I reduced mine by half. Be patient. You don’t need to watch the pot the whole time. Frequent check-ins while working on something else is perfectly fine.

This recipe yielded 10 half-pint jars for me but again, this can vary with tomato variety and final consistency. Prepare jars (more than you think as you can always use them another time but if you don’t have them when you need them that’s worse). Place jars in  a canning pot, cover with water, add 2 Tablespoons of white vinegar (optional, it keeps the jars “clear” if you have hard water), bring to a boil, reduce heat and simmer 10 minutes to sterilize. Turn off heat and leave jars in the hot water till ready to use.

Wash new lids.

Fill each jar to 1/2 inch from the rim. Wipe rims with a clean damp piece of paper towel. Put lids in place and secure with the rims. Place finger tightened jars into the canning pot with the still hot water, bring to a boil, reduce heat to simmer for 10 minutes and allow to cool in the hot water bath. Remove jars from hot water bath. Be sure that the jars have sealed, there should be no play when pushing on the lid. Ready to enjoy or store.

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