Preparation1 h 15 min
Cooking1 h 30 min
Cooling2 h
Makes4 litres (16 cups)
FreezesYes

Ingredients

- 2 tablespoons (30 ml) pickling spices
- 24 red tomatoes, peeled and diced  
- 12 apples, peeled, seeded and diced
- 6 onions, diced
- 1 red pepper, seeded and diced
- 1 green pepper, seeded and diced
- 2 cups (500 ml) white vinegar
- 5 cups (1.25 litres) sugar
- 2 tablespoons (30 ml) salt

Preparation

- Place the pickling spices in a tea ball or in a piece of cheesecloth
- In a large heavy pot, combine all the ingredients. Bring to a boil, stirring frequently. Simmer over medium heat for about 1 hour and 15 minutes, uncovered, stirring occasionally.
- Pour into hot sterilized jars. Let cool and refrigerate

NOTE FROM RICARDO

To sterilize the filled jars with ketchup in boiling water, it will take about 15 minutes. This ensures a long shelf life at room temperature. Unsterilized ketchup will keep for three weeks in the refrigerator. You can also freeze the ketchup, without any sterilization.

Erratum: The recipe for Homemade Chunky Ketchup published in Volume 8, Number 7 is wrong. Please take the Web version of the recipe, where the vinegar was added. We are sincerely sorry.

Ingredients

Preparation

NOTE FROM RICARDO

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