Author: Bob and Robin Young

Source: The Captain's Shack

Web Page: www.rockinrs.com, http://boisefoodieguild.wordpress.com

1

Slice green tomatoes, onions, Tomatillos and Banana peppers; place in a large pot with pepper, mustard, and Worcestershire sauce. Pour vinegar over all and cook for 4 hours over very low heat, stirring occasionally.

2

Carefully puree mixture in a blender; strain through a mesh strainer. (I used an emersion blender and did not strain. The little tomato seeds are OK.) Return to pot and bring to boil; add honey. Taste for the proper amount of sweetness. Add more honey if necessary.

3

Immediately fill 3 sterilized pint jars and 1 ½-pint jar, leaving ¼-inch head space. Wipe the jar tops and threads clean with clean damp towels. Place hot sealing lids on the jars and apply the screw on rings loosely. Process in boiling water bath in a deep canning pot for 15 minutes.

4

Remove the jars and cool completely. Tighten the jar screw rings to complete the sealing process. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, it is not sealed and must be refrigerated.)

5

Let jars of green tomato ketchup stand at room temperature 24 hours. Store unopened product in a cool dry place up to one year. Refrigerate green tomato ketchup after opening.

6

Slightly spicy, slightly sweet and slightly tart. Enjoy!