QUEBEC KETCHUP

Quebec Ketchup image

Provided by Mikekey *

Time 2h

Number Of Ingredients 13

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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.