Best Quebec Ketchup Recipes

Quebec Fruit Ketchup image

Provided by Louise in Montreal

Categories Apple

Time 2h30m

Yield 6 250 ml jars

Number Of Ingredients 11

15 fresh tomatoes (use canned if the recipe is done in winter) or 2 (28 ounce) cans tomatoes (use canned if the recipe is done in winter)
6 apples
3 celery ribs
1 mild green pepper
3 big onions
1 tablespoon coarse salt
2 cups white vinegar
4 cups white sugar
1 cinnamon sticks or 1 teaspoon of dried cinnamon
2 tablespoons pickling spices (in a cheesecloth)
1 (28 ounce) can fruit cocktail

Steps:

Peel and cut the tomatoes in big chunks.
Peel, cut the core away and cut the apples in pieces.
Slice the celery stalks thinly.
Cut the pepper, slice off the seeds and cut in small pieces.
Peel the onions and slice them to obtain nice thin slices.
Pour the fruit cocktail can through a sieve and keep only the fruits.
Put all the ingredients except the fruit cocktail in a big pot, bring to a boil and reduce heat so that it only makes little bubbles (slow to medium-slow heat).
For the whole cooking period, put 3 pennies evenly spaced on your burner to avoid the sticking in the bottom of your pot. Also, it is important to stir often: cook for one hour then add the fruit cocktail pieces and cook for another hour. The consistency of the liquid part of this ketchup is similar to a thick syrup and you can verify by putting a spoonful in a cold saucer when near the end of the cooking time.
Put in sterilized jars (Mason type) and close the lids.
Store in a dark cool place.

Nutrition Facts : Calories 791.9, Fat 1.1, SaturatedFat 0.2, Sodium 1212.2, Carbohydrate 198.7, Fiber 11, Sugar 182.5, Protein 4.7

Green Tomato Ketchup - Quebec Style Chow-Chow image

Provided by Nat Da Brat

Categories Chutneys

Time 1h15m

Yield 12 cups

Number Of Ingredients 6

30 medium green tomatoes, chopped (about 6 pounds)
15 medium onions, chopped (about 3 pounds)
2/3 cup coarse salt
3 cups white vinegar
2 1/2 cups granulated sugar
6 tablespoons mixed pickling spices, tied in cheesecloth

Steps:

In a large bowl, alternate layers of tomatoes and onions, sprinkling each layer with salt.
Let stand for at least 8 hours, better overnight.
Rinse; drain well.
Combine vegetables with vinegar, sugar and spice bag.
In a large saucepan or stock pot, bring mixture to a boil, then simmer, uncovered, for about 30 to 45 minutes.
Stir frequently until slightly thickened.
Pour into hot, sterilized jars and seal.

Nutrition Facts : Calories 299.5, Fat 0.8, SaturatedFat 0.1, Sodium 6339.4, Carbohydrate 70.7, Fiber 5.7, Sugar 60, Protein 5.2

Quebec Ketchup image

Provided by Mikekey *

Time 2h

Number Of Ingredients 13

6 medium tomatoes, peeled and quartered (3 pounds)
1 Tbsp salt
1 tsp whole cloves
1 tsp whole allspice berries
1 stick cinnamon (3-inch) broken
1 1/2 c sugar
2 c finely chopped onion
1 c chopped celery
1 1/2 c white vinegar
1 Tbsp maple syrup
2 medium cooking apple, such as rome, peeled and quartered
1 medium pear, peeled and quartered
1 can(s) (8.25 oz.) sliced peaches, drained

Steps:

1. Place a colander in a 2-quart glass measure or medium bowl. Place tomatoes in colander; sprinkle salt over tomatoes. Cover with plastic wrap; refrigerate 12 hours. Discard liquid.
2. Place cloves, allspice, and cinnamon on a small piece of cheesecloth. Gather edges of cheesecloth together; tie with string to make a pouch.
3. Combine the tomatoes, cheesecloth pouch, sugar, and remaining ingredients in a large non-reactive Dutch oven. Bring to a simmer over medium heat; cook, uncovered, 1 1/2 hours, stirring frequently. Discard the cheesecloth pouch.
4. Ketchup can be stored in an airtight container in your refrigerator for up to 1 month.