Green Tomato Ketchup

For food safety, it’s very important that you add citric acid to this Green Tomato Ketchup recipe to give it enough acidity to avoid any issues with Colostrum botulinum bacteria, which is a deadly neurotoxin.

Ingredients

• 3 LB green tomatoes(200 mg)
• 2 LB onions
• 1 tsp ground black pepper
• 1/2 tsp ground dry mustard
• 1 tsp Worcestershire sauce
• 1 C apple cider vinegar
• 1 C granulated sugar
• 12-16 oz tomato paste
  CHEESECLOTH BAG
• 6 cloves
• 4 bay leaves
• 1 sprig rosemary
  AT THE VERY END
• 1 tablespoons bottled lemon juice (do not used fresh juice as it’s not acidic enough) or 1/2 tsp pure powdered citric acid

Step by Step

1. Slice or chop green tomatoes and onions.
2. Place in a large crockpot with pepper, mustard, and Worcestershire sauce.
3. Put the removable flavoring spices in a small cheesecloth bag and add to the pot.
4. Pour cider over mixture.
5. Cook for 6 to 8 hours over very low heat, stirring occasionally.
6. Remove cheesecloth bag and discard.
7. Puree mixture with a wand blender or in a food processor or blender.
8. Strain tomato mixture through a mesh strainer, or if you have it a food mill using the smallest disk available
9. Return to pot and bring to boil.
10. Add 12-16 oz tomato paste and whisk until smooth.
11. If necessary, let simmer on low until thickened. I usually go about 3-4 hours.
12. Add citric acid and stir until dissolved. Using a clean spoon, take a taste. If you feel the ketchup is sweet enough, stop. If not, add another 1/4 cup of sugar.
    CANNING
13. Immediately fill six sterilized half pint jelly jars with green tomato ketchup, leaving 1/4-inch head space.
14. Wipe the jar tops and threads clean with a clean paper towel. Place hot sealing lids on the jars, as you fill each one, and apply the screw on rings loosely.
15. Process in boiling water bath in a deep canning pot for 10 minutes.
16. Remove the jars and cool completely. Tighten the jar screw rings to complete the sealing process.
17. After the jars of green tomato ketchup cool (don’t do this while they are still hot) check seals by pressing middle of lid with finger. If lid springs back, your green tomato ketchup didn’t seal and must be refrigerated and used within the month.
18. Let jars of green tomato ketchup stand at room temperature 24 hours.
19. Store unopened product in a cool dry place up to one year. Refrigerate green tomato ketchup after opening and keep for up to a month.