Pumpkin Ketchup

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

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Preparation 45 MIN

Cooking 30 MIN
Makes 2.25 litres (9 cups)
Freezes

Ingredients
Preparation

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

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

Pumpkin Ketchup

Ingredients

Preparation

Note

Healthy Pick