*  Exported from  MasterCook  *
 
             Ketchup Vert (Green Tomato Ketchup)--Quebec Style
 
 Recipe By     : A Taste of Quebec, Julian Armstrong (1990)
 Serving Size  : 1    Preparation Time :0:00
 Categories    : A Taste Of Quebec                French Canadian Traditional
                 Tomatoes                         1998 Tried & True
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   24      Medium        Green Tomatoes (6 Lbs Or 2.5 Kg) -- Chopped
   15      Medium        Onions (3 Lbs Or 1.5 Kg) -- Chopped
      1/2  Cup           Coarse Salt (125 Ml)
    3      Cups          White Vinegar (750 Ml)
    2      Cups          Granulated Sugar (500 Ml)
    6      Tbsps         Mixed Pickling Spices--Tied In Cheesecloth -- 90 Ml
 
 In a large bowl, alternative layers of tomatoes and onions, sprinkling each lay
 er with salt.  Let stand for at least 8 hours or overnight.  Rinse; drain well.
   Combine vegetables with vinegar, sugar and spice bag.  
 
 In a large saucepan or stock pot, bring mixture to a boil, then simmer, uncover
 ed, for about 30 to 45 minutes, stirring frequently until slightly thickened.  
 Pour into hot sterilized jars and seal.  Yield:  Approximately 12 cups ( 3 L) k
 etchup.
 
 Typos:  Sherilyn Palmer dojspalm@sprint.ca
 
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 NOTES : “When an early frost halts the ripening of tomatoes in the Laurentians,
   cooks make a spicy green tomato ketchup to enjoy with tourtière, cipaille or co
 ld meats all year long.  This is a favourite recipe of Chef Denis Paquin growin
 g up in Val David.”  Julian Armstrong