Best 4 Sweet Green Tomato Ketchup Recipes

GREEN TOMATO KETCHUP(RELISH)

Steps:

• 1. Cut or grind vegetables.(My aunt used a grinder, coarse ground)
• 2. Soak in brine overnight.
• 3. The next morning drain or squeeze out brine.
• 4. Mix vinegar, sugar and spices together.
• 5. Bring to a boil.
• 6. Add vegetables and cook for 10 minutes.
• 7. Put in jars and seal.
• 8. As always make sure your jars are clean with no chips or cracks and wipe the rim to be sure there is nothing on it. I know most of you ladies know this, but "newbies" may not.

CHUNKY KETCHUP

Steps:

• In a large saucepan, combine the tomatoes, onion, green pepper, sugar, tomato paste and salt; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, about 1-1/2 hours., Stir in vinegar; heat through. Cool to room temperature; store up to 2 weeks in the refrigerator.

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.

HOMEMADE KETCHUP

Steps:

• Pour ground tomatoes into slow cooker. Swirl 1/4 cup water in each emptied can and pour into slow cooker. Add sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black pepper, cayenne pepper, and whole clove; whisk to combine.
• Cook on high, uncovered, until mixture is reduced by half and very thick, 10 to 12 hours. Stir every hour or so.
• Smooth the texture of the ketchup using an immersion blender, about 20 seconds.
• Ladle the ketchup into a fine strainer and press mixture with the back of a ladle to strain out any skins and seeds.
• Transfer the strained ketchup to a bowl. Cool completely before tasting to adjust salt, black pepper, or cayenne pepper.