Maple Green Tomato Ketchup

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By preparing this ketchup with maple syrup, you will be captivated by the subtle perfume of maple in your house.

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Maple Green Tomato Ketchup

This recipe is published in my book L’Érable, c’est bon en sirop! I have more than one green ketchup recipe but this on is my favorite. There’s nothing quite like the scent of simmering ketchup to perfume a kitchen and it’s even better with the scent of maple.

Cast iron or aluminum pans are not suitable for cooking marinades and jams because these metals react with the acidic ingredients in marinades.

Yield: 5 to 6 jars of 8 ounces

Preparation50 minsCooking2 hrsTotal2 hrs 50 mins

 6 cups (650 g) about 4 green tomatoes, quartered, thinly sliced without ends
 1 zucchini, halved horizontally, thinly sliced (2 cups)
 1 tablespoon coarse pickling salt
 1 apple, peeled and diced
 2 large stalks of celery, thinly sliced
 1 large onion, quartered, thinly sliced
 1 1/3 cups maple syrup
 1 cup white vinegar
 1 tablespoon pickling spices

1

Place tomatoes and zucchini in large glass or stainless steel bowl, sprinkle with coarse salt. Cover and let stand overnight or 12 hours.

2

Rinse the tomatoes and zucchini in cold water and drain well. Place the vegetables in a large saucepan, add the diced apple, celery, onion, maple syrup, vinegar.

3

Place the pickling spices on two layers of cheesecloth and tie with a string to form a bag.

4

Add the bag of spices to the pot, bring to a boil, reduce the heat and simmer over low heat for 2 hours. Stir frequently with a wooden spoon during cooking.

5

Cool a spoonful of ketchup, taste and add salt if needed.

6

Thirty minutes before the end of cooking, place the jars in an oven heated to 250 °F. Alternately put the jars in a large pot, cover with water, bring to a boil and leave jars in pot until ready to fill. Ten minutes before the end of cooking, place the lids of the jars in a saucepan of water and boil for 2 minutes and keep warm.

7

Remove the spice bag from the ketchup and pour the hot ketchup into the hot jars and close immediately with the hot lids.

Ingredients

 6 cups (650 g) about 4 green tomatoes, quartered, thinly sliced without ends
 1 zucchini, halved horizontally, thinly sliced (2 cups)
 1 tablespoon coarse pickling salt
 1 apple, peeled and diced
 2 large stalks of celery, thinly sliced
 1 large onion, quartered, thinly sliced
 1 1/3 cups maple syrup
 1 cup white vinegar
 1 tablespoon pickling spices

Directions

1

Place tomatoes and zucchini in large glass or stainless steel bowl, sprinkle with coarse salt. Cover and let stand overnight or 12 hours.

2

Rinse the tomatoes and zucchini in cold water and drain well. Place the vegetables in a large saucepan, add the diced apple, celery, onion, maple syrup, vinegar.

3

Place the pickling spices on two layers of cheesecloth and tie with a string to form a bag.

4

Add the bag of spices to the pot, bring to a boil, reduce the heat and simmer over low heat for 2 hours. Stir frequently with a wooden spoon during cooking.

5

Cool a spoonful of ketchup, taste and add salt if needed.

6

Thirty minutes before the end of cooking, place the jars in an oven heated to 250 °F. Alternately put the jars in a large pot, cover with water, bring to a boil and leave jars in pot until ready to fill. Ten minutes before the end of cooking, place the lids of the jars in a saucepan of water and boil for 2 minutes and keep warm.

7

Remove the spice bag from the ketchup and pour the hot ketchup into the hot jars and close immediately with the hot lids.

Maple Green Tomato Ketchup

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