Yield: 1 Servings
|15 larges||Tomatoes; skins removed|
|3||Apples; peeled/ cored|
|3||Pears; peeled/ cored|
|3 cups||White sugar|
|2½ cup||White vinegar|
|1½ tablespoon||Pickling salt|
|1 large||Green pepper; chopped|
|½||Celery bunch; chopped|
|1 teaspoon||Pickling spice *|
* Do not put in cheesecloth. Just sprinkle over ingredients. Simmer approximately 2 hours or until thick. Yield Approximately 6-8 pint.
To Make a thicker ketchup, I used the following: 20 Tomatoes (instead of 15); 4 Large Apples (instead of 3); 4 Pears (instead of 3); 5 Peaches (instead of 3); 3-1\4 Cups Sugar instead of 3 cups; Same amount of vinegar as above; 4 Large onions (instead of 3); 2 tbsp pickling salt; 3 Large peppers (instead of one)--I used 2 green and 1 red for variety; 3\4 Head of Celery; 1 tbsp of pickling spice.
If you prefer a firmer fruit, you would add celery, peppers, onions, sugar, vinegar and spices and cook slightly longer before adding fruit--especially if fruit is very ripe. Simmer at least 2 hours until thick: Yield: 7 QuartsJM. LAST SEASON I MADE ALMOST 20 QUARTS OF THIS--WE JUST LOVE IT. Sherilyn Palmer. Although the second part of this recipe is my own variation, this recipe is truly an authentic French Canadian pickle made in most parts of Quebec, Canada. Therefore, most French Canadian cooks will have a slightly different version of this recipe. From Sherilyn Palmer <dojspalm@...>