Recipe - Fruit Ketchup

15 Tomatoes, large, skins
removed
3 Apples (Peeled and cored
3 Pears (Peeled and cored
3 Peaches (skinned
3 cup White sugar
2 One half cup White vinegar
3 Onions (Chopped)
1 One half tablespoon Pickling salt
1 lg Green pepper (chopped)
One half Head Celery (chopped)
1 teaspoon Pickling spice (do not need
to put in cheese cloth,
just sprinkle over fruits)

THICKER KETCHUP
20 Tomatoes
4 lg Apples
4 Pears
5 Peaches
3 One fourth cup Sugar
Same amount of vinegar as
above
4 lg Onions
2 tablespoon Pickling salt
3 lg Peppers, I used 2 green and
1 red for variety
Three fourths Head of Celery
1 tablespoon Pickling spice

Although the second part of this recipe is my own variation, this recipe is
truly an authentic French Canadian pickle made in most parts of Quebec,
Canada. Therefore, most French Canadian cooks will have a slightly
different version of this recipe.

Simmer approximately 2 hours or until thick. Yield: Approximately 68 pint.
To Make a thicker ketchup, I used the above:

If you prefer a firmer fruit, you would add celery, peppers, onions, sugar,
vinegar and spices and cook slightly longer before adding fruitespecially
if fruit is very ripe. Simmer at least 2 hours until thick: Yield: 7 Quarts

LAST SEASON I MADE ALMOST 20 QUARTS OF THISWE JUST LOVE IT. Posted to TNT
~ Prodigy's Recipe Exchange Newsletter by Sherilyn Palmer
dojspalm@web.net on Mar 25, 1997