| 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 <dojspalm@web.net> on Mar 25, 1997
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