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Homemade Tomato Ketchup https://www.metro.ca/userfiles/image/recipes/ketchup-maison-aux-tomates-10021.jpg PT00M PT00M PT00M
Cut the tomates, onions, peppers, celery stalk and the tomatoes in small dices about ½ cm X ½ cm. Finely chop the bird’s eye chili. Place all these ingredients in a large cooking pot and add all the other ingredients to it. Bring to a boil and reduce the heat to the lowest level possible. Cook for about 6 hours. When the ketchup is ready, transfer in sterelized jars, seal well and let them rest at lease one month before tasting.
6
2 4 4 1
12 green red tomatoes 2 red onions, peeled 4 green peppers, seeds and membranes removed 2 red peppers, seeds and membranes removed 2 bird's eye chili, seeds and membranes removed 1 celery stalk, washed cortland apple, stalks and core removed 2 cups (500 mL) granulated sugar 4 cups (1 L) white vinegar 1 bag of mixed spices a pinch of salt
Homemade Tomato Ketchup

Homemade Tomato Ketchup

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6
jars of 500 mL each
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Preparation
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COOKING
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TOTAL TIME

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Ingredients

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  • 12
    green red tomatoes
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  • 2
    red onions, peeled
  • 4
    green peppers, seeds and membranes removed
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  • 2
    red peppers, seeds and membranes removed
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    ASSORTED COLOUR SWEET PEPPERS 3 PK PRODUCT OF ONTARIO ORGANIC STRAWBERRIES 454 G PRODUCT OF U.S.A., NO. 1 GRADE ORGANIC RASPBERRIES 170 G PRODUCT OF MEXICO AVOCADOS 5 PK PRODUCT OF MEXICO

    ASSORTED COLOUR SWEET PEPPERS 3 PK PRODUCT OF ONTARIO ORGANIC STRAWBERRIES 454 G PRODUCT OF U.S.A., NO. 1 GRADE ORGANIC RASPBERRIES 170 G PRODUCT OF MEXICO AVOCADOS 5 PK PRODUCT OF MEXICO

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  • 2
    bird's eye chili, seeds and membranes removed
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    CLUB HOUSE ORGANIC SPICE BAG

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    SELECTED SIZES SELECTED VARIETIES


  • 1
    celery stalk, washed

  • cortland apple, stalks and core removed
  • 2 cups
    (500 mL)
    granulated sugar
  • 4 cups
    (1 L)
    white vinegar
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  • 1
    bag of mixed spices
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  • a pinch of salt
Imprimer ma sélection

Preparation

Cut the tomates, onions, peppers, celery stalk and the tomatoes in small dices about ½ cm X ½ cm.

Finely chop the bird’s eye chili.

Place all these ingredients in a large cooking pot and add all the other ingredients to it.

Bring to a boil and reduce the heat to the lowest level possible.

Cook for about 6 hours.

When the ketchup is ready, transfer in sterelized jars, seal well and let them rest at lease one month before tasting.

Source : Zeste

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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