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rustic rainbow KETCHUP


Semi-green tomatoes and a few colourful vegetables make a great rustic ketchup.
A bounty at the market scurried into our kitchen and into my newest condiment.


Green tomato ketchup is certainly not new...especially in our parts of Quebec.
However, several colourful vegetables were begging to jump in for a novel effect.

My rainbow condiment is inspired by my Nonna's French-Canadian style Ketchup.



My Mother-in-law's garden has been plenty welcoming lately.
Her plump semi-green tomatoes finally let her know that they will not ripen on time.
I've been eyeing her plants...
waiting for just the right moment to bat my eyes for her to relinquish them.



My time had arrived. 
This rustic rainbow Ketchup was surely to turn out special.




It all started decades ago in my Nonna's kitchen. 
An Italian of origin, born in Montreal and surrounded by the influence of French Quebec.
She had once been gifted a few jars of this sweet condiment and to her surprise she was hooked.


Next, she figured, she'd show her friends how an Italian could make it even better...of course.
Now, it was time for me to replicate her competitive stride.
I'm sure she's smiling with a smirk and a smack of pride. 
It's too bad that I can't teleport one of my rainbow Ketchup jars to her up in heaven.


rustic rainbow KETCHUP

yields about 10 cups / 2.5L [10 (250ml) small jars]

PRINTER VERSION


INGREDIENTS:
(American measures)

. 12 cups (~12 medium) semi-green tomatoes
. 2 long celery stalks
. 2 large carrots
. 1 large red onion
. 1 large red bell pepper
. 1/8 cup sea salt
. 3/4 cup granulated sugar
. 3/4 cup brown sugar, packed
. 1/2 cup apple cider vinegar
. 1/2 cup white vinegar
. 2 cinnamon sticks
...
. 1 Tbsp. granulated garlic powder


Variation:
. 2 medium red beets can replace some of the vegetables.









PREPARATION:

. First and foremost, prepare to later sterilize clean jars right before the pouring of very hot ketchup.
. Wash and strain all the vegetables.  Set aside.



1. Quarter the tomatoes and place them into a food processor.  Pulse them a few times until small chunks are realized.  Afterwards, transfer them into a colander over a deep bowl to let them shed their excess water for about 45 minutes. 
2. LATER: right before the time is up, process the rest of the vegetables into very small chunks.
3. In a large pot, pour the strained tomatoes and the rest of the vegetables. 
4. Stir in the salt and bring this mix to a boil on MEDIUM-HIGH heat (takes about 10 minutes).  Stir the mix once and a while.
5. Afterwards, reduce the heat to MEDIUM heat and cook uncovered for 25 minutes.  Also, stir once and a while. 
6. Next, add the sugars, vinegars and cinnamon sticks.  Reduce the heat to MEDIUM-LOW and continue cooking uncovered for another 35 minutes.  Stir once and a while.  Lastly, towards the end, discard the cinnamon sticks and add the garlic powder. 
7. Meanwhile, about 10 minutes before the ketchup is finished cooking, start the process of sterilizing the jars.
ASSEMBLY:
8. Prepare your very clean, hot, sterilized glass jars and ladle the hot mix into them.  With a sterilized knife, take out the air bubbles around the jars’ interior.  Position the hot seals and lightly tighten the caps.  Let them rest a full 24 hours without moving them.
9. Once opened, it should be refrigerated and used within a few weeks time.  This ketchup can store easily in a cool pantry for at least 6 months if not more.   Freezing the jars can also lengthen their storage time.








If you enjoy green tomato ketchup...I can only promise you that you'll love this version of rainbow joy in a jar.  Give it a try and let me know how impressed you are ;o)

Have a wonderful week and flavourful wishes,
Foodessa


Comments ... ??? ... or suggestions ... write me :o)
Claudia at:  foodessa [at] gmail [dot] com


Go HERE for more SAVOURY creations.








Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.