I made an Italian seasoned pasta sauce and green tomato ketchup yesterday - recipe for the ketchup below. The pasta sauce is a meatless, lightly textured sauce with a rich, robust flavour that we use a lot of. It freezes and cans nicely. The green tomato ketchup is from the link Dee posted. Thanks so much Dee! The ketchup is a very pretty light green with flecks of black throughout. It has a nice spicy heat to it that will go quite nicely with hamburgs (or grilled meatloaf - LOL). Today I'm making the pie L posted and I think the Piccalilli Debbie posted. Thanks for all the great recipes! Here's a pick showing both.
PREPARATION: Slice green tomatoes and onions; place in a large pot with pepper, mustard, and Worcestershire sauce. Pour vinegar over all and cook for 4 hours over very low heat, stirring occasionally. Carefully puree mixture in a blender; strain through a mesh strainer. Return to pot and bring to boil; add honey. Immediately fill 6 sterilized pint jars, leaving 1/4-inch head space. Wipe the jar tops and threads clean with clean damp towels. Place hot sealing lids on the jars and apply the screw on rings loosely. Process in boiling water bath in a deep canning pot for 5 minutes. Remove the jars and cool completely. Tighten the jar screw rings to complete the sealing process. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, it is not sealed and must be refrigerated.) Let jars of green tomato ketchup stand at room temperature 24 hours. Store unopened product in a cool dry place up to one year. Refrigerate green tomato ketchup after opening. Makes 6 pints of green tomato ketchup.
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I made an Italian seasoned pasta sauce and green tomato ketchup yesterday - recipe for the ketchup below. The pasta sauce is a meatless, lightly textured sauce with a rich, robust flavour that we use a lot of. It freezes and cans nicely. The green tomato ketchup is from the link Dee posted. Thanks so much Dee! The ketchup is a very pretty light green with flecks of black throughout. It has a nice spicy heat to it that will go quite nicely with hamburgs (or grilled meatloaf - LOL). Today I'm making the pie L posted and I think the Piccalilli Debbie posted. Thanks for all the great recipes! Here's a pick showing both.
PREPARATION: Slice green tomatoes and onions; place in a large pot with pepper, mustard, and Worcestershire sauce. Pour vinegar over all and cook for 4 hours over very low heat, stirring occasionally. Carefully puree mixture in a blender; strain through a mesh strainer. Return to pot and bring to boil; add honey. Immediately fill 6 sterilized pint jars, leaving 1/4-inch head space. Wipe the jar tops and threads clean with clean damp towels. Place hot sealing lids on the jars and apply the screw on rings loosely. Process in boiling water bath in a deep canning pot for 5 minutes. Remove the jars and cool completely. Tighten the jar screw rings to complete the sealing process. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, it is not sealed and must be refrigerated.) Let jars of green tomato ketchup stand at room temperature 24 hours. Store unopened product in a cool dry place up to one year. Refrigerate green tomato ketchup after opening. Makes 6 pints of green tomato ketchup.
This is a recipe to try!!!! Thank you Pat, for having posted it. I saved for next year: I've finished tomatoes 🙁(( I've never seen a green Ketchup! I like strange things 🙂 Cheers Pandora
