My Grandmother’s Green Tomato Ketchup
My Grandmother’s Green Tomato Ketchup
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My Grandmother’s Green Tomato Ketchup

2 H
4 H



  1. With a knife, cut a small cross cut on the skin of tomatoes, on the opposite side of the stem end. Place the tomatoes in a large pot of boiling water and blanch for about 4 minutes. Place in cold water, then peel. If the tomatoes do not peel easily, use a vegetable peeler. Thinly slice the tomatoes. Place in a large saucepan with the salt. Let drain overnight.
  2. Drain.
  3. Place the pickling spices in a tea-infuser ball or a piece of cheesecloth and tie tightly.
  4. In a large saucepan, add the tomatoes, onions, apples, celery, pickling spices and vinegar.
  5. Bring to a boil, reduce the heat to medium and cook, uncovered, for about 2 hours 30 minutes, stirring occasionally. Add the sugar and cook for 1 hour over low heat, stirring occasionally.
  6. Pour into hot sterilized jars. Sterilize the filled and tightly seal the ketchup jars in boiling water for 15 minutes to ensure a long shelf life. You can also freeze the ketchup without sterilization.


  1. could not copy recipe for all the garbage that was covering it-comment, rate this recipe, due to large no. of questions etc. could not read other comments

  2. 30 green tomatoes, what’s the yield? I had roma tomatoes in my garden not sure if 30 of them is what the recipe asks for

  3. I made half the recipe with tomatoes from my garden and it is excellent . Thank you.

  4. I do not understand why in your red ketchup you add all ingredients at once and in the green ketchup the sugar is only at the last hour of cooking.

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