I did a large batch of canning as gifts for my family. I found (well, ok, asked the gatekeeper of all her old typewritten cards to send me a copy) my grand-mother’s recipe and proceeded to fill the house with steam. It was worth it! This was my set-up at the beginning of the day…
First up is Canadian Fruit ketchup. A classical condiment; I associate it with meat pies at Christmas.
Total Yield : 6 pints (12 half pint jars)
2 green bell pepper
4 cups sugar
2 1/2 cups white vinegar
3 tablespoon salt
1 tablespoon pickling spices
1. Peel the tomatoes.
Carve an X into the bottom of the tomatoes.
2. Dunk the tomatoes into a small pot of boiling water.
3. Transfer to a bowl of ice water.
4. The peel should come right off. Repeat with the rest of the tomatoes.
5. Dice and put in a large pot.
6. Same process for the peaches. make a cross on the pointy bottom side.
7. Put in the boiling water for 30 seconds.
8. Transfer to ice water.
9. Remove the skins.
10. Dice the peaches and add to the pot.
11. Peel, core and dice the pears. Add to the pot. I used Forelle pears, but use what you like.
12. Peel, core and dice the apples. Add the vinegar to stop the pears and apple from turning brown.
13. Dice the green pepper and add to the rest.
14. Pulse the onions though a food processor to make sure no large chunk remain. Add to the pot.
15. Add 3 tablespoon salt and 4 cups sugar.
16. As soon as you start to mix in the sugar it will start drawing water out of the fruits and everything will start to float.
Turn on the heat to medium.
17. Time to put in the pickling spices.
If you have cheese cloth of a mousseline bag use that. I didn’t, so I used a tea ball.
18. Stick you spices into the pot.
Allow to stew/reduce for an hour and a half, at least.
19. It should start looking like this.
20. Remove the spices and discard.
Scald 7 half pint jars. Fill with warm fruit ketchup.
21. Process for 10 minutes. Allow to cool fully.
Repeat with 5 more jars.