// canning
Ketchup Maison (Aux Tomates Rouges)
A homemade Quebec-style red-tomato ketchup/chow chow, adapted from Ricardo.
About
A homemade version of the red-tomato Habitant chow chow.
Instructions
- Place the marinade spices in a tea ball or a square of cheesecloth tied into a sachet.
- In a large heavy-bottomed saucepan, combine all the ingredients. Bring to a boil, stirring frequently.
- Simmer over medium heat for about 1 hour 15 minutes, uncovered, stirring occasionally.
- Pour into hot sterilised jars. Let cool and refrigerate, or seal for the shelf (see the canning technique).
Notes
- Reference conversions: a bushel of tomatoes is ~53 lb (~17.66 quarts canned); about 3 lb of tomato per quart. A 28 oz can ≈ 10–12 whole peeled tomatoes (~2 lb); a 14.5 oz can ≈ 5–6 (~1 lb).
- A commenter makes ¾ of the recipe (18 tomatoes, 9 apples, 4.5 onions) for ~10 jars of 500 g and finds it not too sweet. Net weights they used: tomatoes 3492 g, Cortland apples 1179 g, onions 716 g.
- Pickling/marinade spice blend, to taste: coriander seeds, pepper, white mustard seeds, and optionally allspice (Jamaican pepper), bay, celery seed, hot peppers, cinnamon, ginger, and nutmeg.