Prep 30 mins
Cook 0 mins
You'll never eat a conventional ketchup again. In the Ottawa Valley, three generations have been making this tomato butter.
- 10 lbs ripe tomatoes
- 2 cups white vinegar
- 3 cups finely chopped celery
- 2 -3 apples, sliced apples or 2 -3 chopped apples
- 1 tablespoon coarse salt (pickling salt)
- 1 tablespoon whole mixed pickling spice
- 3 cups apple cider vinegar
- 2 cinnamon sticks
- 3 lbs granulated sugar
- 1 teaspoon cayenne pepper
- Blanch tomatoes; peel them, then chop or slice them and place them in a big pot. Pour 2 cups white vinegar over tomatoes and allow to stand overnight.
- Add celery and apples and boil till thick, stirring occasionally. Place coarse salt and pickling spice in a cheesecloth bag. Add apple-cider vinegar, spice bag, and cinnamon sticks to tomatoes. Add sugar and cayenne pepper. Boil again for 10 to 15 minutes, or until mixture is thick. Remove spice bag and cinnamon sticks. Adjust seasoning. Pour into sterilized jars and seal. Makes eight--6-oz. jars.
- Canadian Back Roads and Country Cooking Sara Waxman.