Hello,
Do you still have tons of green tomatoes on the vine? You can make some delicious things with them. (‘Fried Green Tomatoes’ anyone?) My favourite though by far is green tomato ketchup.
We will be back during the first two weeks of November to close up the vegetable garden. We will remove the plant residue, add fresh soil, add natural, organic fertilizers and plant garlic for next year. We will also cover your garden with plastic to protect it during the winter, and heat up the soil more quickly in the spring.
If you would like us to close up your yard and flower gardens as well, please let me know (some of you have already – but please confirm again) and we will schedule extra time at your house. We charge 30$ per hour for this service. The time we spend at your house for your vegetable garden is included in your planting package and will not be charged again.
GREEN TOMATO KETCHUP
Makes 6 pints
Ingredients:
- 6 pounds green tomatoes
- 3 pounds onions
- 2 tsp pepper
- 1tbsp dry mustard
- 1 tsp Worcestershire sauce
- 2 tsp mixed pickling spices (optional)
- 2 cups vinegar
- 1 cup honey
Materials:
- 6 mason jars
- Large pot
Preparation:
Dice green tomatoes and onions. Place them in a large pot with pepper, mustard and Worcestershire sauce.
Put pickling spices in a small cheese cloth bag and add to the mix.
Pour vinegar over all and cook for 4 hours over very low heat, stirring occasionally. Carefully puree mixture in a blender; and strain though a mesh strainer.
Return to pot and bring to a boil; add honey.
Immediately fill 6 sterilized pint jars, leaving 1/4 inch space.
Wipe the jar tops and threads clean. Place hot sealing lids on the jars and and apply the screw on rings loosely. Process in boiling water bath in a deep canning pot for 5 minutes. Remove the jars cool completely. Tighten the jar screw rings to complete the sealing process.
After the jars cool, check seals by pressing middle of lid with finger. (If lid springs back, it is not sealed and must be refrigerated.) Let jars of green tomato ketchup stand at room temperature for 24 hours. Store unopened jars in a cool dry place for up to one year. Refrigerate green tomato ketchup after opening.
Best,
Tereska Gesing