No-Cook Ketchup
No-Cook Ketchup
Rating: (1 rated)
  • 5 lb (2.5 kg) tomatoes, red and ripe yellow tomatoes
  • 1 head of celery
  • 2 onions
  • 1 red bell pepper, cored
  • 1 green bell pepper, cored
  • 1 English cucumber, unpeeled, halved and seeded
  • 2 green apples, cored
  • 30 ml (2 tablespons) coarse salt
  • 2 cups (500 ml) sugar
  • 1 1/2 cups (375 ml) white vinegar
  • 1/4 cup (60 ml) mustard seeds
  • Preparation
  • Cut all the vegetables and apples into small cubes. Place in a large colander, in the basket of a salad spinner or in a piece of cheesecloth. Sprinkle with salt. Drain over a bowl overnight in the refrigerator.
  • Add the remaining ingredients and blend well. Allow the sugar to dissolve for 15 minutes.
  • Pour into hot sterilized jars. Boil the filled and tightly sealed jars in boiling water for 15 minutes to ensure a long shelf life.
  • Description
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