Green Tomato Ketchup Recipes

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.

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.

GREEN TOMATO KETCHUP RECIPE

Steps:

• Wash and thinly slice the green tomatoes and then add them to a large bowl or large container along with the chopped onions and the chopped peppers. Be very sure you do not use anything that is aluminum as the acids from this will react with the metal. You must use a stainless steel bowl, glass bowl, or large plastic bowls or containers. Add Salt. Mix well. Cover with ice and let stand for several hours. This step removes the green taste from the tomatoes. Drain off all the water thoroughly and put inside a very large stainless steel pot. I usually drain off as much as I can in a collander and then put this mixture on a clean tea towel and roll it up and squeeze as much of the water out as possible. You can also use paper towels and just keep squeezing as much out through the collander as possible. If you are not in a big hurry you can leave the ingrdients in your collander, put it over another large container and simply let it sit in your refrigerator overnight and the excess liquid will just drain off. Remember do not use an aluminum pot to cook this in as the acids in the food will react with the aluminum from the pot. Now, put the drained mixture into a large stainless steel pot and then add the cider vinegar, the sugar, and the pickling spice. Cook very slow until the mixture has cooked thoroughly and it begins to thicken. Note: Hallie doesn't like the finished product very thick so she only cooks it long ehough until it has thickened slightly and is a little soupy. She cooks it long enough that the tomatoes, onions, and peppers are thoroughly cooked and very soft. If you want it thicker, then cook it longer to the desired consistency that you prefer before you put it into the hot steralized jars for canning. Using the Water Bath method for canning, put the cooked prepared mixture in hot steralized 2 pint canning jars and process for 15 - 20 minutes. Be sure and use the manufactures directions for preparing the lids for the jars as they must be simmered (not boiled) in water for a few minutes before you can place them on top of the jars. Twist the bands on tightly to seal them and then put inside a canner or a very large pot which is tall enough so that you can cover the top of the jars with at least 1 inch of water. After the water comes to a full boil set a timer and begin timing it. Once you have processed the green tomato ketchup for the specified time mentioned above, remove the jars from canner and let them sit on the counter on a large bath towel and to cool completely. Be sure and remove the bands and test the lids to make sure all the jars sealed correctly. If you can take your thumb and the lid flips off easily then the jar did not seal correctly. If the jars did not seal the ketchup is still good, however you must either immediately refrigerate it and begin using it, or you can process them again, but you must use new lids and process for the required time listed above again and go through another canning process to seal those jars again.

TOMATO KETCHUP (GREEN ZEBRA)

Steps:

• Skin tomatoes, remove stems and puree until you have 1 1/2 cups of puree'd tomatoes.
• Soften onions by cooking them on low heat in corn oil until they begin to become translucent. Once onions are softened, puree them. You should have only 1/4 cup worth of puree'd onions. You may puree the garlic clove with the onion. Try to remove as much of the corn oil as possible before puree'ing the onions.
• Combine all ingredients in a small sauce pan and simmer for about an hour and a half, until it begins to thicken. Remember to stir from time to time to prevent scorching.
• Remove from heat and transfer the entire sauce into a blender and puree until smooth. Be careful with blending the sauce while it is hot, you may want to allow it to cool a bit first.
• Place the finished ketchup into a container and refrigerate, allow at least 2 hours for the flavors to marry.

GREEN TOMATO RELISH

Steps:

• In a grinder or food processor, coarsely grind tomatoes, red bell peppers, green bell peppers, and onions. (You may need to do this in batches.) Line a large colander with cheesecloth, place in sink or in a large bowl, and pour in tomato mixture to drain for 1 hour.
• In a large, non-aluminum stockpot, combine tomato mixture, celery seed, mustard seed, salt, sugar, and vinegar. Bring to a boil and simmer over low heat 5 minutes, stirring frequently.
• Sterilize enough jars and lids to hold relish (12 one-pint jars, or 6 one-quart jars). Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids.
• Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
• Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all). Relish can be stored for up to a year.