Beer makes batters better, meat more tender, and sauces more flavorful.
Rhubarb Ketchup
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- #3116
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
6 cups diced fresh rhubarb
4 cups chopped onions
1 1/2 cup diced celery
1 can (28 ounce size) tomatoes, drained and mashed
3 cups sugar
2 cups white vinegar
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon salt
1 teaspoon black pepper
mixed pickling spices tied in a double layer of cheesecloth
directions
Measure all ingredients into large saucepan. Bring to a boil over medium heat. Simmer uncovered for about 35 minutes, stirring often until vegetables are cooked and mixture thickens.
Remove spice bag and throw away. Put remainder through a sieve to remove seeds and make smooth. Reheat to boiling.
Pour into hot, sterilized pint jars to within 1/2 inch of top. Place sterilized metal lids on jars and screw metal bands on. Process in boiling water bath for ten minutes.
Alternately, peel, cut up and cook about 2 1/3 pounds of fresh tomatoes to replace canned.
added by
nikibone
nutrition data
Nutritional data has not been calculated yet.
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