Old fashioned ketchup isn’t what comes to mind when thinking of modern-day ketchup. This old recipe for gardeners has been made in my area generation, after generation. Old fashioned ketchup is more similar to a relish than a liquid. The taste goes very well served as a condiment on a traditional southern dinner such as: brown beans and cornbread, fried chicken and potatoes, and pork chop and greens to name just a few. It’s not uncommon to see a Mason or Ball jar with old-fashioned ketchup on the dinner tables of rural Kentucky. The ingredients are not too elaborate, but the recipe must be followed precisely to assure a good batch. It will take days to complete due to the fermenting process. It’s best to make old-fashioned ketchup when time is abundant.
This recipe is intended for gardeners. That is why the ingredient list is so large in quantity. It’s a great way to use up those extra green garden tomatoes that seem to go to waste. However, if canning a big batch of ketchup isn’t your thing or time is an issue, consider canning green tomato slices for fried green tomatoes instead.
Old Fashioned Ketchup Ingredients:
- 5 gallons of green tomatoes
- 4 large heads of cabbage
- 2 lbs of carrots
- 3 lbs of onions
- 6 red and green sweet bell peppers
- Hot pepper to suit taste
- 1 cup + salt (details below)
Old Fashioned Ketchup Directions:
Wash and grind all of the vegetables. Do not drain!
Mix the vegetables, hot pepper and 1 cup of salt together. You can taste the mixture as you add the hot pepper. Be sure to mix it well, then cover and let it stand overnight.
Mix well and taste the mixture. If there is not enough salt, add some more a little at a time until it taste right. The same goes for the hot pepper too.
Cover the mixture and let it stand until the mixture is fermented. This should take about 6 to 8 days. However, be sure to mix it well once every day.
When the mixture is fermented, heat the mixture on the stove well, but avoid bringing it to a boil.
Put the old-fashioned ketchup into sterilized canning jars, pint sized, and place tightened lids on the top. Process the jars in bowling water for 15 minutes. The lids should form a seal. Examine the jars and discard any that doesn’t appear to be sealed before consuming. After opening a jar, store it in the refrigerator between uses.
Now that you know how to make old-fashioned ketchup with your garden vegetables, you can make your own batch for enjoying or giving out for gifts. Because this is not something you can purchase in a shop, a jar always makes a great item for a gift basket. To dress your jars up, cut a square size piece of gingham fabric with zigzag scissors. Place it on the lid and tie a bow around it with a grosgrain ribbon or piece of raffeta. Punch a hole in a piece of cardstock or kraft paper and attach it to the ribbon as a name tag.