Green Tomato Ketchup
3kg (1 1/2lb)green tomatoes
1.5kg onions
1 tablespoon black pepper
1 tablespoon mustard
1 teaspoon Worcestershire sauce
4 cups vinegar
1 cup honey

Slice tomatoes and onions. Place in a large saucepan with pepper, mustard, and Worcestershire sauce. Pour vinegar over all and cook for 4 hours over very low heat, stirring occasionally. Carefully puree mixture in a blender; strain through a mesh strainer. Return to pan and bring to the boil, add honey. Immediately fill sterilised jars, leaving 3mm head space. Place lids on the jars and process in a boiling water bath in a for 5 minutes. Store unopened product in a cool dry place up to one year. Refrigerate after opening.

I haven't made Green Tomato Ketchup yet but intend to this summer using the following recipe:

Green Tomato Ketchup
Source: southernfood.about.com
Makes 6 pints

6 lbs green tomatoes
3 lbs onions
1 tbsp black pepper
1 tbsp mustard
1 tsp Worcestershire sauce
4 cups cider vinegar
1 cup honey

Slice green tomatoes and onions; place in a large pot with pepper, mustard and Worcestershire. Pour vinegar over all and cook for 4 hours over very low heat, stirring occasionally. Carefully puree mixture in a blender; strain through a mesh strainer. Return to pot and bring to boil; add honey. Immediately fill 6 sterilized pint jars, leaving 1/4" head space. Place hot sealing lids on the jars and apply the screw rings. Process in boiling water bath for 5 minutes. Remove and cool. Check seals. Let stand at room temp 24 hours and store in a cool dry place. Refrigerate after opening.

As you will note, the recipes are the same, except the one I have uses three times the tomatoes and twice the onions. Since I like my condiments chunky, I will throw it in the food processor and will not strain it.

COMMENTS APPRECIATED ANYONE ... about the quantities?????

re the two recipes above ... checked on line conversions and

3 kg = 6.6 lbs
1.5 kg = 3.3 lbs

Univ of Ga Natl Center for home food preservations says that green tomatoes my be substituted for ripe tomatoes... so I may use this recipe:

Tomato Ketchup
24 lbs ripe tomatoes
3 cups chopped onions
3/4 tsp ground red pepper (cayenne)
3 cups cider vinegar (5 percent)
4 tsp whole cloves
3 sticks cinnamon, crushed
1-1/2 tsp whole allspice
3 tbsp celery seeds
1-1/2 cups sugar
1/4 cup salt
Yield: 6 to 7 pints

Procedure: Wash tomatoes. Dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water. Slip off skins and remove cores. Quarter tomatoes into 4-gallon stock pot or a large kettle. Add onions and red pepper. Bring to boil and simmer 20 minutes, uncovered. Combine spices in a spice bag and add to vinegar in a 2-quart saucepan. Bring to boil. Cover, turn off heat and hold tomato mixture for 20 minutes. Then, remove spice bag and combine vinegar and tomato mixture. Boil about 30 minutes. Put boiled mixture through a food mill or sieve. Return to pot. Add sugar and salt, boil gently, and stir frequently until volume is reduced by one-half or until mixture rounds up on spoon without separation. Fill pint jars, leaving 1/8-inch headspace. Adjust lids and process 15 minutes.
(i'll probably rough chop the tomatoes and onions in the food processor and skip the straining. Also, I do not even attempt to peel green tomatoes.

I'd still like comments from more experienced canners, since the tomato-onion/vinegar ratio in the first recipe I posted in VERY different from NCHFP recommendations.

I'm not sure what you mean by "NCHFP recommendations." The tomato ketchup recipe calls for ripe tomatoes, while the about.com recipe calls for green tomatoes. That would be comparing apples and oranges, as ripe red tomatoes may be low-acid while green tomatoes are higher-acid. The ripe red tomatoes are more of a safety issue.

OK, so the question basically would be, is your green tomato ketchup recipe safe? I'd say yes. The ratio of green tomatoes to low-acid onions is 2:1. An NCFHFP recipe using green tomatoes and low-acid peppers and onions is also 2:1, so that's OK. Your recipe calls for 100% undiluted cider vinegar while the NCFHFP recipe calls for 50-50 vinegar and water. It seems the recipe for green tomato ketchup posted above offers a generous safety margin. Processing times for both recipes are also the same. So I personally wouldn't hesitate to make it.

Carol

Thanks to everyone, I think the first recipe is what I'm looking for. Sounds like it has some depth without being too "relishy" and sweet tasting. I will definitely be trying it as soon as I can get my hands on some green tomatoes;P Lori

People tend to forget that when converting pounds to metric, ROUNDING comes into play! Hence 3kg=6lb, and 1.5kg=3lb.

Just work on the basis of 1lb=500g, 1kg=1000g, and you can't go far wrong. Conversions do not need to be mathematically precise to work. After 41 years of converting Imperial to Metric, and back again, I'm in a position to know.

I'll buy rounding ... BUT, the first recipe calls for

3kg (1 1/2lb)green tomatoes

shouldn't that be 6 pounds??

Oops, yes, forgive the typo. I've got a great excuse - haven't been too well the last few months.

Yes. 3kg is 6 pounds.

no excuse needed daisy .. if I had gone to the conversion site before posting, I never would have gotten so confused... but then, I'd never have learned about rounding and would have still been trying to measure 6.66666 pounds. I assume you always round down? And that makes our recipes exactly the same. Have you played around with the seasonings?
By the way .. I checked your member page and you list Aust as your zone.... where do you live.

hope you're feeling better.

Rounding can be up or down. You just go to the nearest 10 - that's easy to multipy or divide.

Here are the conversions that our government supplied us with 40-odd years ago. I grew up on Imperial, was an adult when we went Metric, and I never had the smallest problem with it. Even the older generation got the hang of it very quickly.

1oz=30g
2oz=60g
3oz=90g
4oz=125g (a little adjustment here, but read on - it makes sense)
8oz=250g
1 1/2lb=750g
16oz=1lb=600g
2lb=1000g=1 kilogram (kg)

You'll often see conversions which give 25g for 1oz, but believe me, it doesn't work nearly so well.

Although American pints are less than Imperial pints, I just use my familiar pints and haven't had any problems there, either! I have no worries tossing in another pinch or two of flour if the mixture looks a bit too sloppy! So...

1 pint=600ml (there's an adjustment here, but it makes for easy divisions for fractions - 300ml=half a pint, and so on.)

2 pints=1 litre

The only measurement you need worry about is the tablespoon. An American tablespoon holds only 3 teaspoons, whereas an Australian tablespoon holds 4 teaspoons. We have an intermediate spoon, the dessertspoon, which holds 2 teaspoons (half a tablespoon). Very convenient.

Frankly, I never bother about the difference in our tablespoons. I've never found it to make any difference whatsoever in most recipes. However, I'd be VERY careful adding an Australian tablespoon of chilli powder to anything! (Even an American tablespoon, actually!) But for flour, liquids etc - just use what you've got, as long as you use the same equipment throughout the recipe.

Oh! I'm in drought-stricken Queensland, wishing someone would send many thousands of litres of water to us! We truly don't mind if it's American gallons, but we'd prefer Imperial gallons, thank you! That way we get more!

Drat - I need to brush up on my typing skills as well as improve my health! Correction from above table:

16oz=1lb=500g (I hit the wrong key, didn't I? Or the right key moved one place.)

Sorry 'bout that, Chief!

I have printed out your conversions and will keep on hand ...
It would make it so much easier if the USofA embraced metric, I do have a metric scale left over from my ceramic glaze making days and use that instead of converting weights ...
at last, I know what a dessert spoon equals....
Kay

Me too Kay!!!

One mouthful!! (ducking and running)

Deanna

oh deanna, I don't think one dessert spoon would fill this mouth ... it'd take at least two or three