Old virginia ketchup

6 Servings

Ingredients

Quantity Ingredient
8 quarts Green tomatoes
4 quarts White onions
Salt
3 ounces Mustard seed
1 ounce Allspice
1 pounds Brown sugar
1 ounce Cloves
1 tablespoon Dry mustard
¼ cup Water
1 tablespoon Black pepper
1 ounce Celery seed
1 quart Vinegar

Directions

Chop tomatoes and onions; sprinkle with salt and let stand 3 hours. Drain well and combine with all other ingredients except vinegar. Cover with vinegar and boil slowly 1 hour. Seal in clean, hot jars. Makes 6 quarts.

NOTE: Get a book on canning if unsure about sealing and processing.

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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