GREEN TOMATO KETCHUP - QUEBEC STYLE CHOW-CHOW
This is a traditional ketchup from quebec. It's delicious served with meats, but we especially like it with Tortiere. Sometimes fruit (apple or peaches- grated) were added, and that would be added to the saucepan before boiling.
Provided by Nat Da Brat
Categories Chutneys
Time 1h15m
Yield 12 cups
Number Of Ingredients 6
Steps:
- In a large bowl, alternate layers of tomatoes and onions, sprinkling each layer with salt.
- Let stand for at least 8 hours, better 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, uncovered, for about 30 to 45 minutes.
- Stir frequently until slightly thickened.
- Pour into hot, sterilized jars and seal.
Nutrition Facts : Calories 299.5, Fat 0.8, SaturatedFat 0.1, Sodium 6339.4, Carbohydrate 70.7, Fiber 5.7, Sugar 60, Protein 5.2
QUEBEC FRUIT KETCHUP II
Make and share this Quebec Fruit Ketchup II recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Chutneys
Time 1h45m
Yield 12 jars
Number Of Ingredients 9
Steps:
- Chop fruits and vegetables.
- Place all ingredients in a large pot.
- Cook on medium heat for 1 1/2 to 2 hours.
Nutrition Facts : Calories 411.5, Fat 0.9, SaturatedFat 0.1, Sodium 27, Carbohydrate 102.4, Fiber 10.2, Sugar 86.8, Protein 3.5
FRUIT KETCHUP
This fruit ketchup goes very well with meat pies, pig's knuckles, and traditional Quebec meat ball stew (ragoût de boulettes). The taste is spicy, tart, sweet and fruity and is quite like chow chow.
Provided by Michel Lagace
Categories Apple
Time 2h
Yield 10 Mason Jars
Number Of Ingredients 11
Steps:
- Peel and core tomatoes. Chop all fruits and vegetables in 1/2 inch cubes.
- Put fruits, vegetables, vinegar, sugar, salt, pickling spices, and black pepper in a heavy-bottomed pot and stir to mix thoroughly.
- Bring to a boil and simmer for an hour.
- While ketchup is simmering, sterilize enough Mason jars and lids to hold the recipe.
- When fruit ketchup has simmered for an hour, fill the jars up to a 1/4 inch from the rim, cover with a lid and screw loosely. Wait for lids to pop and screw them tighter.
- Store jars in a dark cool place. Let fruit ketchup stand for at least three weeks before serving. Fruit ketchup will keep for a year.
Nutrition Facts : Calories 370.3, Fat 1.3, SaturatedFat 0.2, Sodium 773.9, Carbohydrate 91.9, Fiber 11.8, Sugar 75.3, Protein 5.3
QUEBEC FRUIT KETCHUP
In 2008, this recipe won red ribbon at a local fair which has been going since 1871! Quebec is known for fruit ketchups which are tasty, sweet and spicy. My husband's mother was a super good cook and every year, she made this recipe; it was a tradition that we still enjoy today. I even sold my house thanks to this recipe. Since the time for tomatoes has arrived, here is the recipe. This ketchup is good with sausages, chops, shepperd's pie, tourtière or even with cold cuts and bread!!
Provided by Louise in Montreal
Categories Apple
Time 2h30m
Yield 6 250 ml jars
Number Of Ingredients 11
Steps:
- Peel and cut the tomatoes in big chunks.
- Peel, cut the core away and cut the apples in pieces.
- Slice the celery stalks thinly.
- Cut the pepper, slice off the seeds and cut in small pieces.
- Peel the onions and slice them to obtain nice thin slices.
- Pour the fruit cocktail can through a sieve and keep only the fruits.
- Put all the ingredients except the fruit cocktail in a big pot, bring to a boil and reduce heat so that it only makes little bubbles (slow to medium-slow heat).
- For the whole cooking period, put 3 pennies evenly spaced on your burner to avoid the sticking in the bottom of your pot. Also, it is important to stir often: cook for one hour then add the fruit cocktail pieces and cook for another hour. The consistency of the liquid part of this ketchup is similar to a thick syrup and you can verify by putting a spoonful in a cold saucer when near the end of the cooking time.
- Put in sterilized jars (Mason type) and close the lids.
- Store in a dark cool place.
Nutrition Facts : Calories 791.9, Fat 1.1, SaturatedFat 0.2, Sodium 1212.2, Carbohydrate 198.7, Fiber 11, Sugar 182.5, Protein 4.7
FRUIT KETCHUP
Make and share this Fruit Ketchup recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Chutneys
Time 16m
Yield 5 jars
Number Of Ingredients 9
Steps:
- Blanch tomatoes and peaches to remove skin.
- Peel other fruits.
- Cut into cubes and place in large pot.
- Add brown sugar, vinegar, salt and marinating spices.
- Bring to a boil and simmer for 1 hour.
- Remove spices and allow to cool.
- Pour into sterilized jars.
Nutrition Facts : Calories 535.7, Fat 1, SaturatedFat 0.2, Sodium 1003, Carbohydrate 132.5, Fiber 10.1, Sugar 115.2, Protein 4.5
QUEBEC KETCHUP
This is actually a chutney that is served at Quebec's Winter Carnival. Serve it with beef, pork, or - as the Québeçois like it - with a pâté. Prep time includes 24 hour refrigeration time.
Provided by Mikekey *
Categories Fruit Sauces
Time 2h
Number Of Ingredients 13
Steps:
- 1. Place a colander in a 2-quart glass measure or medium bowl. Place tomatoes in colander; sprinkle salt over tomatoes. Cover with plastic wrap; refrigerate 12 hours. Discard liquid.
- 2. Place cloves, allspice, and cinnamon on a small piece of cheesecloth. Gather edges of cheesecloth together; tie with string to make a pouch.
- 3. Combine the tomatoes, cheesecloth pouch, sugar, and remaining ingredients in a large non-reactive Dutch oven. Bring to a simmer over medium heat; cook, uncovered, 1 1/2 hours, stirring frequently. Discard the cheesecloth pouch.
- 4. Ketchup can be stored in an airtight container in your refrigerator for up to 1 month.
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