Local apple ketchup

Portions:

Preparation:

25 min.

Cooking:

2 h

Ingredients

10 tomatoes, hulled and finely diced
4 peaches, peeled and diced
4 Cortland apples, peeled and finely diced
4 Paulared apples, peeled and diced
4 Vista Bella apples, peeled and finely diced
2 pears, finely diced
2 large onions, finely diced
4 stalks celery, finely diced
1 leek, chopped
500 ml (2 cups) sugar
500 ml (2 cups) brown sugar
750 ml (3 cups) white vinegar
60 ml (4 tablespoons) salt
1 clove
30 ml (2 tablespoons) pickling spices in cheesecloth; add cloves
1 cinnamon stick

Preparation

In a large pot, heat vinegar, sugar and brown sugar until dissolved.
Add remaining ingredients. Bring to a boil and simmer gently for 2 hours, stirring occasionally.
Remove the spice bag and cinnamon stick.
Place the ketchup in the jars 1 cm (3/8") from the neck. It's important that the jars have been sterilized beforehand (e.g. 20 minutes in a 95°C [200°F] oven).
Then seal the jars in a pot of boiling water for 15 minutes.
Remove the jars from the pot and leave for 12 hours without moving them.
Store for 8 to 12 months in a cool, dry, dark place.

To "mound" a tomato or peach, plunge it into boiling water for 1 minute, then cool it immediately in iced water. The skin will then peel off by itself.

This is a basic recipe, but it's up to you to add your own personal touch. For example, you can substitute cider vinegar for white vinegar!

This recipe is courtesy of