30 green tomatoes

1/4 cup (60 ml) coarse salt

1/3 cup (75 ml) pickling spices

8 large onions, chopped

3 apples, peeled, cored and diced

2 celery stalks, diced

4 cups (1 litre) white vinegar

6 cups (1.5 litres) sugar

With a knife, cut a small cross cut on the skin of tomatoes, on the opposite side of the stem end. Place the tomatoes in a large pot of boiling water and blanch for about 4 minutes. Place in cold water, then peel. If the tomatoes do not peel easily, use a vegetable peeler. Thinly slice the tomatoes. Place in a large saucepan with the salt. Let drain overnight.

Drain.

Place the pickling spices in a tea-infuser ball or a piece of cheesecloth and tie tightly.

In a large saucepan, add the tomatoes, onions, apples, celery, pickling spices and vinegar.

Bring to a boil, reduce the heat to medium and cook, uncovered, for about 2 hours 30 minutes, stirring occasionally. Add the sugar and cook for 1 hour over low heat, stirring occasionally.

Pour into hot sterilized jars. Sterilize the filled and tightly seal the ketchup jars in boiling water for 15 minutes to ensure a long shelf life. You can also freeze the ketchup without sterilization.

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