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