Quebec Fruit Ketchup Ii Recipes

Steps:

• Peel and core tomatoes. Chop all fruits and vegetables in 1/2 inch cubes.
• Put fruits, vegetables, vinegar, sugar, salt, pickling spices, and black pepper in a heavy-bottomed pot and stir to mix thoroughly.
• Bring to a boil and simmer for an hour.
• While ketchup is simmering, sterilize enough Mason jars and lids to hold the recipe.
• When fruit ketchup has simmered for an hour, fill the jars up to a 1/4 inch from the rim, cover with a lid and screw loosely. Wait for lids to pop and screw them tighter.
• Store jars in a dark cool place. Let fruit ketchup stand for at least three weeks before serving. Fruit ketchup will keep for a year.

Steps:

• Peel and cut the tomatoes in big chunks.
• Peel, cut the core away and cut the apples in pieces.
• Slice the celery stalks thinly.
• Cut the pepper, slice off the seeds and cut in small pieces.
• Peel the onions and slice them to obtain nice thin slices.
• Pour the fruit cocktail can through a sieve and keep only the fruits.
• Put all the ingredients except the fruit cocktail in a big pot, bring to a boil and reduce heat so that it only makes little bubbles (slow to medium-slow heat).
• For the whole cooking period, put 3 pennies evenly spaced on your burner to avoid the sticking in the bottom of your pot. Also, it is important to stir often: cook for one hour then add the fruit cocktail pieces and cook for another hour. The consistency of the liquid part of this ketchup is similar to a thick syrup and you can verify by putting a spoonful in a cold saucer when near the end of the cooking time.
• Put in sterilized jars (Mason type) and close the lids.
• Store in a dark cool place.

Steps:

• Chop fruits and vegetables.
• Place all ingredients in a large pot.
• Cook on medium heat for 1 1/2 to 2 hours.

Steps:

• 1. Place a colander in a 2-quart glass measure or medium bowl. Place tomatoes in colander; sprinkle salt over tomatoes. Cover with plastic wrap; refrigerate 12 hours. Discard liquid.
• 2. Place cloves, allspice, and cinnamon on a small piece of cheesecloth. Gather edges of cheesecloth together; tie with string to make a pouch.
• 3. Combine the tomatoes, cheesecloth pouch, sugar, and remaining ingredients in a large non-reactive Dutch oven. Bring to a simmer over medium heat; cook, uncovered, 1 1/2 hours, stirring frequently. Discard the cheesecloth pouch.
• 4. Ketchup can be stored in an airtight container in your refrigerator for up to 1 month.

Steps:

• Blanch tomatoes and peaches to remove skin.
• Peel other fruits.
• Cut into cubes and place in large pot.
• Add brown sugar, vinegar, salt and marinating spices.
• Bring to a boil and simmer for 1 hour.
• Remove spices and allow to cool.
• Pour into sterilized jars.