GREEN TOMATO KETCHUP RECIPE

Steps:

• Wash and thinly slice the green tomatoes and then add them to a large bowl or large container along with the chopped onions and the chopped peppers. Be very sure you do not use anything that is aluminum as the acids from this will react with the metal. You must use a stainless steel bowl, glass bowl, or large plastic bowls or containers. Add Salt. Mix well. Cover with ice and let stand for several hours. This step removes the green taste from the tomatoes. Drain off all the water thoroughly and put inside a very large stainless steel pot. I usually drain off as much as I can in a collander and then put this mixture on a clean tea towel and roll it up and squeeze as much of the water out as possible. You can also use paper towels and just keep squeezing as much out through the collander as possible. If you are not in a big hurry you can leave the ingrdients in your collander, put it over another large container and simply let it sit in your refrigerator overnight and the excess liquid will just drain off. Remember do not use an aluminum pot to cook this in as the acids in the food will react with the aluminum from the pot. Now, put the drained mixture into a large stainless steel pot and then add the cider vinegar, the sugar, and the pickling spice. Cook very slow until the mixture has cooked thoroughly and it begins to thicken. Note: Hallie doesn't like the finished product very thick so she only cooks it long ehough until it has thickened slightly and is a little soupy. She cooks it long enough that the tomatoes, onions, and peppers are thoroughly cooked and very soft. If you want it thicker, then cook it longer to the desired consistency that you prefer before you put it into the hot steralized jars for canning. Using the Water Bath method for canning, put the cooked prepared mixture in hot steralized 2 pint canning jars and process for 15 - 20 minutes. Be sure and use the manufactures directions for preparing the lids for the jars as they must be simmered (not boiled) in water for a few minutes before you can place them on top of the jars. Twist the bands on tightly to seal them and then put inside a canner or a very large pot which is tall enough so that you can cover the top of the jars with at least 1 inch of water. After the water comes to a full boil set a timer and begin timing it. Once you have processed the green tomato ketchup for the specified time mentioned above, remove the jars from canner and let them sit on the counter on a large bath towel and to cool completely. Be sure and remove the bands and test the lids to make sure all the jars sealed correctly. If you can take your thumb and the lid flips off easily then the jar did not seal correctly. If the jars did not seal the ketchup is still good, however you must either immediately refrigerate it and begin using it, or you can process them again, but you must use new lids and process for the required time listed above again and go through another canning process to seal those jars again.