Green Tomato Catsup

This vibrant Green Tomato Catsup transforms firm, unripe tomatoes into a complex, tangy condiment that rivals store-bought ketchup but with far more depth. By combining green tomatoes with sweet apples, cabbage, and bell peppers, you create a rich base that balances acidity with subtle sweetness. The addition of hot peppers provides a gentle kick, while pickling spices and vinegar ensure long-term preservation and a bright, zesty flavor profile. This recipe is an excellent way to use up green tomatoes harvested before the first frost. It pairs wonderfully with grilled meats, sandwiches, or as a unique dipping sauce for fries. The texture is smooth yet robust, offering a homemade quality that shines in every bite. Ideal for canning enthusiasts, this catsup stores well in the pantry, bringing a burst of garden-fresh flavor to your table year-round.

Cooking Method: Boiling

Cuisine: Global

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 1

Calories: 1913.2

Dietary: Gluten-free, Vegan, Vegetarian

Description

This vibrant Green Tomato Catsup transforms firm, unripe tomatoes into a complex, tangy condiment that rivals store-bought ketchup but with far more depth. By combining green tomatoes with sweet apples, cabbage, and bell peppers, you create a rich base that balances acidity with subtle sweetness. The addition of hot peppers provides a gentle kick, while pickling spices and vinegar ensure long-term preservation and a bright, zesty flavor profile. This recipe is an excellent way to use up green tomatoes harvested before the first frost. It pairs wonderfully with grilled meats, sandwiches, or as a unique dipping sauce for fries. The texture is smooth yet robust, offering a homemade quality that shines in every bite. Ideal for canning enthusiasts, this catsup stores well in the pantry, bringing a burst of garden-fresh flavor to your table year-round.

Ingredients

1 bushel Green tomatoes
1 head Cabbage
24 ea Apples
12 ea Sweet peppers
8 md Onions
12 ea Hot peppers, to taste
1 gallon Vinegar
4 lb Sugar
1 tbsp Pickling spices
1 tsp Salt, to taste

Directions

1
Wash all vegetables and fruits thoroughly. Remove stems and cores from the green tomatoes, apples, and peppers.
2
Roughly chop the green tomatoes, cabbage, apples, sweet peppers, onions, and hot peppers.
3
Grind the chopped vegetables and fruits together in a food processor or meat grinder until a fine, uniform pulp is formed.
4
Transfer the ground mixture to a large, heavy-bottomed stockpot.
5
Add the vinegar, sugar, pickling spices, and salt to the pot. Stir well to combine all ingredients.
6
Place the pot over medium-high heat and bring the mixture to a boil, stirring occasionally to prevent sticking.
7
Reduce the heat to medium-low and simmer the catsup, stirring frequently, for about 45 minutes to 1 hour, or until the mixture thickens to a desirable consistency.
8
While the catsup cooks, prepare your sterilized jars and lids by heating them in boiling water or a dishwasher.
9
Ladle the hot catsup into the sterilized jars, leaving appropriate headspace. Wipe the rims clean and seal with lids and rings.
10
Process the jars in a boiling water bath for 10 minutes to ensure a proper seal, or allow to cool completely if refrigerating for short-term use.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 1913.2kcal

% Daily Value *
Total Fat 21.3g33%
Saturated Fat 3.6g18%
Cholesterol 0.0mg0%
Sodium 140.5mg6%
Total Carbohydrate 489.1g164%
Dietary Fiber 168.7g675%
Sugars 86.1g
Protein 88.6g178%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Once sealed and processed, store in a cool, dark place for up to 12 months. After opening, refrigerate and consume within 3 months.

Ingredient Substitutions: You can adjust the amount of hot peppers based on your preferred heat level. Green tomatoes can be substituted with very firm, unripe yellow tomatoes if available.

Safety Advice: Always follow safe canning practices. Use tested recipes for water bath canning to prevent foodborne illness. Ensure jars are properly sterilized before filling.

Variations: For a smoother texture, press the ground mixture through a fine-mesh sieve before adding the vinegar and sugar. You can also add a dash of mustard powder for extra tang.

Tips: The catsup will thicken further as it cools. If it seems too thin after cooling, you can return it to the pot and simmer for an additional 10-15 minutes.

Keywords: green tomato, catsup, ketchup, canning, preserves, apples, cabbage, vinegar, spicy, condiment, homemade, summer harvest, pickling spices, vegetable sauce, pantry staple, grilling companion, food preservation, tangy, sweet and sour, jarred goods, garden to table

Read it online: https://www.chefs-mate.com/recipe/green-tomato-catsup/