Name: Pumpkin Ketchup
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 2.25 litres (9 cups)
Ingredients: 10 cups (2.5 litres) pumpkin cut into 1/2-inch (1-cm) cubes; 3 tablespoons (45 ml) coarse salt; 5 cups (1.25 litres) chopped onion; 2 red bell peppers, diced; 1 tablespoon (15 ml) turmeric; 1 tablespoon (15 ml) celery seed; 2 cups (500 ml) white vinegar; 2 1/2 cups (625 ml) sugar; 1/2 cup (125 ml) water

Ingredients

10 cups (2.5 litres) pumpkin cut into 1/2-inch (1-cm) cubes
3 tablespoons (45 ml) coarse salt
5 cups (1.25 litres) chopped onion
2 red bell peppers, diced  
1 tablespoon (15 ml) turmeric
1 tablespoon (15 ml) celery seed
2 cups (500 ml) white vinegar
2 1/2 cups (625 ml) sugar
1/2 cup (125 ml) water

Preparation

In a large bowl, place the cubed pumpkin. Sprinkle with the salt and let stand for 8 hours in the refrigerator. Remove from the refrigerator and rinse under cold running water. Drain in a colander.
In a heavy saucepan, combine the diced pumpkin and the remaining ingredients. Bring to a boil. Simmer over medium heat for 30 to 40 minutes, uncovered, stirring occasionally.
Pour into hot sterilized jars. Sterilize the ketchup-filled jars in boiling water for 15 minutes to ensure long storage at room temperature. You can also freeze the ketchup, without sterilization.

Note from Ricardo

Recipe from Ms. Adele Rheault-Milette, Trois-Rivieres.

Pumpkin Ketchup

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note