Apple Ketchup

Before mass commercial standardization, there were so many different kinds of ketchup, and apple ketchup was one of them.

Home canning allows you to experience a glimpse of the vast variety that has been lost.

This ketchup is delicious with pork, and curries.

Some user reviews:

“I made the best sandwich with the Apple Ketchup I’ve ever eaten: ham, cheddar, mayonnaise on multigrain bread with dollops of the Apple Ketchup. Perfection.” — Douglas Williams, author. Toronto.

“I tried the apple ketchup with a ham & cheese sandwich — very tasty!” — Paula Driedger, Leamington, Ontario.

Contents

1 The recipe
2 Reference information
3 Recipe notes
4 Recipe source
5 Safety check
6 Nutrition information
- 6.1 Regular version
- 6.2 Sugar and salt-free version

The recipe

Jar size choices: Quarter-litre (1/2 US pint / 250 ml / 8 oz) OR half-litre (1 US pint / 500 ml/ 16 oz)

Processing method: Either water-bath or steam canning

Yield: 6 x quarter-litre (1/2 US pint / 250 ml) jars

Headspace: 2 cm (1/2 inch)

Processing time: 15 minutes either size jar

Apple Ketchup

Prep time: 20 mins

Cook time: 60 mins

Total time: 1 hour 20 mins

Yield: 6 x quarter-litre (1/2 US pint) jars

Serving size: 2 tbsp

Calories: 27

Fat: 0

Ingredients

1 litre unsweetened apple sauce (1 US quart / 4 cups / 32 fl. oz)
350 g onion, minced (about 1¾ cup, finely minced. ¾ lb)
500 ml apple cider vinegar (2 cups / 16 oz)
150 g brown sugar (1 cup scant packed / 6 oz) OR 1 teaspoon liquid stevia
1 tablespoon salt OR 1 tablespoon salt sub
1 teaspoon black pepper
1 teaspoon mustard powder
2 teaspoons ground cinnamon
1 teaspoon fresh ginger

Instructions

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 (1/2 US pint) or half-litre (US pint) jars.
Leave 1 cm (1/4 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.

Reference information

How to water bath process.

How to steam can.

When water-bath canning or steam canning, you must adjust the processing time for your altitude.

For salt substitute, Herbamare Sodium-Free was used.

For stevia, Better Stevia liquid stevia was the stevia used.

More information about Sugar and Salt-Free Canning in general.

Recipe notes

You can just mince the onion in the food processor with the pulse button, if you like.
For the fresh ginger, you can just use 1 teaspoon of minced ginger from a tube. You can also use 1/4 teaspoon ground instead.
For additional flavouring, you may wish to try adding any or all of these: 1/2 teaspoon ground cloves, 1/2 teaspoon cayenne pepper

Recipe source

Ziedrich, Linda. The Joy of Pickling. Boston, Massachusetts: The Harvard Common Press. 2009. Page 353.

Modifications made:

None

Safety check

pH of 3.5, tested 3 months after canning: 25 g solids, 50 ml distilled water. Well below upper safety cut-off of 4.6 pH

Nutrition information

Regular version

Per 2 tablespoons / 30 ml

27 calories, 150 mg sodium

Sugar and salt-free version

Per 2 tablespoons / 30 ml

15 calories, 1 mg sodium
Weight Watchers PointsPlus®: 2 tablespoons: 0 points; 3 to 8 tablespoons: 1 point

* Nutrition info provided by http://caloriecount.about.com

* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.

* Better Stevia ® is a registered trademark of the NOW Foods Company.

* Herbamare ® is a registered trademark of the A. Vogel Corporation.