my mom used to “can” “Green Tomato Ketchup w/ sliced green apples!” You can put them on anything you’d normally put the red stuff on and I guarantee that you’ll love it so much more! Enjoy! – “The” Trainer Outdoor Training Specialist /Consultant

Ingredients

• 6 lbs (3 kg) green tomatoes, chopped
• 3 lbs (1.5 kg) onions, chopped
• 3 green apples, peeled, cored, and diced
• Optional: 3 celery stalks, diced
• 1 cup (250 ml) coarse salt
• 4 cups (1 liter) white or apple cider vinegar
• 6 cups (1.5 liters) sugar
• ⅓ cup (75 ml) mixed pickling spices in a cheesecloth bag
• Optional: 2 tbsp (30 ml) mustard seeds in the spice bag 

Instructions

1. Combine chopped tomatoes and onions in layers with salt in a container and let stand overnight.
2. Drain the mixture thoroughly the next day, and optionally rinse.
3. Transfer the drained vegetables to a pot with apples, celery (if using), vinegar, sugar, and the spice bag.
4. Bring to a boil, then simmer uncovered for 1.5 to 2.5 hours, stirring occasionally, until thickened.
5. Remove the spice bag. Blend the ketchup to desired smoothness if preferred.
6. For long-term storage, pour hot ketchup into sterilized jars, leaving 1/4-inch headspace, seal, and process in a boiling-water canner for 15-20 minutes.
7. Allow canned ketchup to cure for about 2 weeks for best flavor. Store cooled ketchup in the refrigerator or freezer for shorter storage.