Yield: 6 x quarter-litre (½ US pint) / 250 ml jars
x quarter-litre (½ US pint) / 250 ml jars
(unsweetened. 1 US quart / 4 cups / 32 fl. oz)
(minced. About 1 ¾ cup, finely minced. ¾ lb)
(5% acidity or higher. 2 cups / 16 oz)
(1 cup scant packed / 6 oz)
ground black pepper
(fresh, grated. OR from a tube.)
Combine everything in a large pot. Bring to a boil, then lower to a simmer for 30 to 40 minutes. It should mound a bit on the spoon, as ketchup does.
Pour into quarter-litre (½ US pint) or half-litre (US pint) jars.
Leave 1 cm (¼ inch) headspace.
Debubble, adjust headspace.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process either size jars for 15 minutes; increase time as needed for your altitude.
Best after at least a month of jar time.
Apple ketchup. www.healthycanning.com