Name: Fruit Ketchup
Ingredients: 15 Tomatoes, large, skins removed; 3 Apples (Peeled and cored; 3 Pears (Peeled and cored; 3 Peaches (skinned; 3 c White sugar; 2 1/2 c White vinegar; 3 Onions (Chopped); 1 1/2 tb Pickling salt; 1 lg Green pepper (chopped); 1/2 Head Celery (chopped); 1 ts Pickling spice (do not need to put in cheese cloth, just sprinkle over fruits); 20 Tomatoes; 4 lg Apples; 4 Pears; 5 Peaches; 3 1/4 c Sugar; Same amount of vinegar as above; 4 lg Onions; 2 tb Pickling salt; 3 lg Peppers, I used 2 green and 1 red for variety; 3/4 Head of Celery; 1 tb Pickling spice

Seven benefits of books over preached sermons: 1. You may read an able preacher when you have but a mean one to hear. 2. Every congregation cannot hear the most judicious or powerful preachers, but every single person may read the books of the most powerful and judicious. 3. Preachers may be silenced or banished, when books may be at hand. 4. Books may be kept at a smaller charge than preachers. 5. We may choose books which treat that very subject which we desire to hear, but we cannot choose what subject the preacher shall treat. 6. Books may be at hand every day and hour, when we cannot have sermons but seldom, and at set times. 7. If sermons are forgotten, they are gone, but a book we may read over and over till we remember it; and if we forget it, may again peruse it at our leisure, or at our pleasure.

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Fruits, Dairy	Canadian		1	Servings

INGREDIENTS

15		Tomatoes, large, skins removed
3		Apples (Peeled and cored
3		Pears (Peeled and cored
3		Peaches (skinned
3	c	White sugar
2 1/2	c	White vinegar
3		Onions (Chopped)
1 1/2	tb	Pickling salt
1	lg	Green pepper (chopped)
1/2		Head Celery (chopped)
1	ts	Pickling spice (do not need to put in cheese cloth, just sprinkle over fruits)
20		Tomatoes
4	lg	Apples
4		Pears
5		Peaches
3 1/4	c	Sugar
		Same amount of vinegar as above
4	lg	Onions
2	tb	Pickling salt
3	lg	Peppers, I used 2 green and 1 red for variety
3/4		Head of Celery
1	tb	Pickling spice

INSTRUCTIONS

THICKER KETCHUP
Although the second part of this recipe is my own variation, this recipe is
truly an authentic French Canadian pickle made in most parts of Quebec,
Canada. Therefore, most French Canadian cooks will have a slightly
different version of this recipe.
Simmer approximately 2 hours or until thick. Yield: Approximately 6-8 pint.
To Make a thicker ketchup, I used the above:
If you prefer a firmer fruit, you would add celery, peppers, onions, sugar,
vinegar and spices and cook slightly longer before adding fruit--especially
if fruit is very ripe. Simmer at least 2 hours until thick: Yield: 7 Quarts
LAST SEASON I MADE ALMOST 20 QUARTS OF THIS--WE JUST LOVE IT. Posted to TNT
~ Prodigy's Recipe Exchange Newsletter  by Sherilyn Palmer
<[email protected]> on Mar 25, 1997

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