I was so happy to find this recipe...I'm going to make it this week end.
Rhubarb Ketchup with an unsweetened option (makes about 7 half-pints) http://cookcanread.wordpress.com/2012/05/25/rhubarb-ketchup-with-a-twist/
4 c. rhubarb, cut in 1/2 – 1″ pieces
3 c. Spanish onions, chopped
1 c. white vinegar (with at least 5% acidity if you plan to can)
1/2 c. white sugar (optional)
1/2 c. brown sugar (optional)
1 box of Pomi chopped tomatoes, or 28 oz. diced canned tomatoes, with liquid included
2 tsp. salt
3/4 tsp. ground cinnamon
1 1/2 tsp. garlic powder
1/2 tsp. ground cloves (optional)
1/2 tsp. chili powder (optional)
1 T. pickling spice, tied in a cheesecloth bundle
If you are going to can your ketchup, prepare your jars and heat the water for your water bath. In a non-reactive stock pot or Dutch oven, bring all the ingredients to a boil. Lower the heat and partially cover, leaving a steam vent; simmer the ketchup for 45 mins., stirring occasionally at first and more frequently toward the end to prevent burning. Remove from the heat and discard the bundled pickling spice. Use an immersion blender to puree the ketchup until smooth; if it is too thin for your liking, return to the heat and continue to simmer, stirring frequently, until the mixture thickens. Remember that it will thicken further as it cools. If you’re canning, ladle the hot ketchup into half-pint or pint jars, affix flat and screw lids and water bath process for 10 mins. at a rolling boil. Remove the jars from the water bath to a clean towel-covered counter space and leave untouched for 24 hours. Alternately, put your ketchup into tightly-covered containers and store in the fridge for several months.
I'm the lady you're stuck behind in the grocery store with the over loaded cart filled with cases of tuna, peanut butter, huge bags of rice and the weary looking husband
As a long time canner, I have to say that this recipe makes my spider sense go .. all tingly.. While I would make and use this up in the fridge for any long term canning plans, I would be very concerned about keepablity.. While you are certinaly adding acid, with your cup of vinager, I would either a) keep the sugar and use more or b) increase that to strength of the vinager, or c) give it a three to six month shelve life and check it carefully when openning it..
Having said that, I think it sounds good, but I would modify it if I wanted my regular two or more years storageablity with no issues in my cellar.. I am the first to admit that I modify alot of the modern recipes that are "lighter" back to the older ratios for longer keeping, I have tried and will no doubt continue to try recipes, but I have found that when you start to go lighter in the salt/sugar or acid, you have more issues with things going bad, and because my cellar is part of my long terms plans, with me wanting everything to be good a min of two years and ideally upwards onto five years, I can with that in mind.. Just my two cents 🙂
http://livingmydreamlifeonthefarm.wordpress.com/
As a long time canner, I have to say that this recipe makes my spider sense go .. all tingly.. While I would make and use this up in the fridge for any long term canning plans, I would be very concerned about keepablity.. While you are certinaly adding acid, with your cup of vinager, I would either a) keep the sugar and use more or b) increase that to strength of the vinager, or c) give it a three to six month shelve life and check it carefully when openning it..
Having said that, I think it sounds good, but I would modify it if I wanted my regular two or more years storageablity with no issues in my cellar.. I am the first to admit that I modify alot of the modern recipes that are "lighter" back to the older ratios for longer keeping, I have tried and will no doubt continue to try recipes, but I have found that when you start to go lighter in the salt/sugar or acid, you have more issues with things going bad, and because my cellar is part of my long terms plans, with me wanting everything to be good a min of two years and ideally upwards onto five years, I can with that in mind.. Just my two cents 🙂
Yeah...I looked up more Rhubarb Ketchup recipes online and there are a couple listed that are exactly the same except the sugar is doubled for both the brown and white. I think I'll just freeze it but use this one http://www.tasteofhome.com/Recipes/Rhubarb-Ketchup with more sugar.
I'm the lady you're stuck behind in the grocery store with the over loaded cart filled with cases of tuna, peanut butter, huge bags of rice and the weary looking husband