Green Tomato Ketchup

Slice green tomatoes and onions; place in a large pot with pepper, mustard, and Worcestershire sauce. If using, put the mixed pickling spices in a small cheesecloth bag and add to the mixture. Pour vinegar over all and cook for 4 hours over very low heat, stirring occasionally. Carefully puree mixture in a blender; strain through a mesh strainer. Return to pot and bring to boil; add honey. Immediately fill 6 sterilized pint jars, leaving 1/4-inch head space. Wipe the jar tops and threads clean with clean damp towels. Place hot sealing lids on the jars and apply the screw on rings loosely. Process in boiling water bath in a deep canning pot for 5 minutes. Remove the jars and cool completely. Tighten the jar screw rings to complete the sealing process. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, it is not sealed and must be refrigerated.) Let jars of green tomato ketchup stand at room temperature 24 hours. Store unopened product in a cool dry place up to one year. Refrigerate green tomato ketchup after opening.
Makes 6 pints of green tomato ketchup.
Shared by PD105

More Green Tomatoes
Classic Fried Green Tomatoes
Fried Green Tomatoes II
Oven Fried Green Tomatoes
Baked Green Tomatoes
Green Tomato Cake
Green Tomato Pickles
Green Tomato Chutney
Green Tomato Relish

Tomato Ketchup Recipe

Green Tomato Recipe Index
Tomato Recipes

Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter