Green Tomato Ketchup
A versatile green tomato ketchup, perfect for preserving unripe tomatoes, serves as a tangy spread or dip.
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Instructions
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Start boiling water in a canning kettle with pint jars and heat sealing lids in a separate saucepan.
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Chop green tomatoes and onions, then combine them in a large pot with pepper, mustard, Worcestershire sauce, and optional pickling spices in a cheesecloth bag.
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Pour vinegar over the mixture and cook on low heat for about 4 hours, stirring occasionally.
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Carefully puree the cooked mixture in batches, then strain it through a mesh to discard seeds and solids.
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Return the strained ketchup to the pot, bring to a boil, add honey, and season with salt to taste.
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Reduce heat and simmer uncovered until the ketchup reaches desired thickness.
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Fill the hot sterilized pint jars immediately with the thickened ketchup, leaving 1/4-inch headspace.
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Wipe jar rims, center hot lids, and apply screw bands firmly without overtightening.
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Process the filled jars in the boiling water bath for 15 minutes, ensuring water covers jars by at least 2 inches.
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Remove jars and cool completely on a counter without tilting or shaking.
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Check seals after 24 hours; refrigerate any jars that did not seal, or those that have been opened.
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Store unopened sealed jars in a cool, dry place for up to one year.