Green Tomato Ketchup

Green Tomato Ketchup
Diana Rattray
  • 4 hrs 20 mins
  • Prep: 15 mins,
  • Cook: 4 hrs 5 mins
  • Yield: 6 Pints (192 tbsp. servings)
Ratings (13)

This green tomato ketchup is a great way to preserve green tomatoes.

What You'll Need

  • 6 pounds green tomatoes
  • 3 pounds onions
  • 2 teaspoons black pepper
  • 1 tablespoon dry mustard
  • 1 teaspoon Worcestershire sauce
  • Optional: 2 teaspoons mixed pickling spices
  • 2 cups vinegar
  • 1 cup honey​

How to Make It

  1. 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.
  2. Pour vinegar over all and cook for 4 hours over very low heat, stirring occasionally.
  3. Carefully puree mixture in a blender; strain through a mesh strainer.
  4. Return to pot and bring to boil; add honey.
  5. Immediately fill 6 sterilized pint jars, leaving 1/4-inch head space.
  1. Wipe the jar tops and threads clean with clean damp towels.
  2. Place hot sealing lids on the jars and apply the screw on rings loosely.
  3. Process in boiling water bath in a deep canning pot for 5 minutes.
  4. Remove the jars and cool completely.
  5. Tighten the jar screw rings to complete the sealing process.
  6. After jars cool, check seals by pressing ​the middle of the lid with a finger. (If lid springs back, it is not sealed and must be refrigerated.)
  7. 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.

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