French Canadian Green Tomato Ketchup Recipes

TRADITIONAL FRENCH CANADIAN TOURTIERE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large pot, mix the pork, beef, onion, and water. Season with salt, pepper, allspice, cloves, cinnamon, and chicken seasoning. Bring to a boil. Reduce heat to low and simmer 30 minutes.
• Drain liquid from pot into a bowl. Transfer remaining meat mixture to a separate bowl and chill until ready to use. Place bowl with liquid in the refrigerator and chill 1 hour, or until fat has congealed on the surface.
• Scrape and discard fat from the chilled liquid. Spoon the meat mixture into pie crusts. Add 1 tablespoon of reserved liquid to each pie. (This prevents them from becoming to dry.) Place top crust on top of each pie and pinch edges to seal. Cut slits in top crust so steam can escape.
• Bake in preheated oven until golden brown, about 50 minutes. Serve immediately or freeze until ready to use.

GREEN TOMATO KETCHUP - QUEBEC STYLE CHOW-CHOW

Steps:

• In a large bowl, alternate layers of tomatoes and onions, sprinkling each layer with salt.
• Let stand for at least 8 hours, better overnight.
• Rinse; drain well.
• Combine vegetables with vinegar, sugar and spice bag.
• In a large saucepan or stock pot, bring mixture to a boil, then simmer, uncovered, for about 30 to 45 minutes.
• Stir frequently until slightly thickened.
• Pour into hot, sterilized jars and seal.

FRENCH-CANADIAN KETCHUP (CHOW CHOW)

Steps:

• Blanch tomatoes for 15-30 seconds in a large pot of boiling water over high heat. then remove, peel, core and chop tomatoes. Put tomatoes, onions, celery, peaches, pears, apples, vinegar, salt, pepper, bay leaf, and red pepper flakes in a large, heavy-bottomed pot. Cook over medium-low heat, stirring occasionally, until ketchup is thick and the consistency of chutney, 2-1/2-3 hours. Spoon ketchup into sterilized jars, cover with tight-fitting lids, and store in refriferator for up to 6 months. Remove bay leaves before serving.

FRENCH CANADIAN GREEN TOMATO KETCHUP

Steps:

• Mix tomatoes, onions, celery and salt and let sit overnight. Drain, then place in a saucepan. Add sugar, vinegar and a cheesecloth spice bag with pickling spice and peppercorns. Bring to a boil, then simmer approximately 35 minutes. Remove cheesecloth, fill jars and process for 10 minutes.

QUEBEC FRUIT KETCHUP

Steps:

• Peel and cut the tomatoes in big chunks.
• Peel, cut the core away and cut the apples in pieces.
• Slice the celery stalks thinly.
• Cut the pepper, slice off the seeds and cut in small pieces.
• Peel the onions and slice them to obtain nice thin slices.
• Pour the fruit cocktail can through a sieve and keep only the fruits.
• Put all the ingredients except the fruit cocktail in a big pot, bring to a boil and reduce heat so that it only makes little bubbles (slow to medium-slow heat).
• For the whole cooking period, put 3 pennies evenly spaced on your burner to avoid the sticking in the bottom of your pot. Also, it is important to stir often: cook for one hour then add the fruit cocktail pieces and cook for another hour. The consistency of the liquid part of this ketchup is similar to a thick syrup and you can verify by putting a spoonful in a cold saucer when near the end of the cooking time.
• Put in sterilized jars (Mason type) and close the lids.
• Store in a dark cool place.

SWEET GREEN TOMATO KETCHUP

Steps:

• In a large bowl, layer the tomatoes, bell peppers and onion, seasoning each layer with salt as you go. Keep making layers until you run out of vegetables. Cover the bowl, and refrigerate for 4 to 5 hours.
• Pour the vegetables into a colander and rinse off the salt under running water. Put them into a pot with a lid, and stir in the vinegar, brown sugar, cinnamon, pumpkin pie spice, white sugar, whole cloves, and corn syrup. Bring to a boil, and then simmer over medium heat, uncovered, for about 30 minutes. The tomatoes will start to turn pale.
• When the vegetables are very soft, press them through a sieve, being sure to find all of the cloves and remove them. Cool the sauce and store in the refrigerator.