10 cups (2.5 litres) pumpkin cut into 1/2-inch (1-cm) cubes

3 tablespoons (45 ml) coarse salt

5 cups (1.25 litres) chopped onion

2 red bell peppers, diced

1 tablespoon (15 ml) turmeric

1 tablespoon (15 ml) celery seed

2 cups (500 ml) white vinegar

2 1/2 cups (625 ml) sugar

1/2 cup (125 ml) water

In a large bowl, place the cubed pumpkin. Sprinkle with the salt and let stand for 8 hours in the refrigerator. Remove from the refrigerator and rinse under cold running water. Drain in a colander.

In a heavy saucepan, combine the diced pumpkin and the remaining ingredients. Bring to a boil. Simmer over medium heat for 30 to 40 minutes, uncovered, stirring occasionally.

Pour into hot sterilized jars. Sterilize the ketchup-filled jars in boiling water for 15 minutes to ensure long storage at room temperature. You can also freeze the ketchup, without sterilization.

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