Old virginia ketchup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | quarts | Green tomatoes |
| 4 | quarts | White onions |
| Salt | ||
| 3 | ounces | Mustard seed |
| 1 | ounce | Allspice |
| 1 | pounds | Brown sugar |
| 1 | ounce | Cloves |
| 1 | tablespoon | Dry mustard |
| ¼ | cup | Water |
| 1 | tablespoon | Black pepper |
| 1 | ounce | Celery seed |
| 1 | quart | Vinegar |
Directions
Chop tomatoes and onions; sprinkle with salt and let stand 3 hours. Drain well and combine with all other ingredients except vinegar. Cover with vinegar and boil slowly 1 hour. Seal in clean, hot jars. Makes 6 quarts.
NOTE: Get a book on canning if unsure about sealing and processing.
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .