Apple Ketchup is a slightly spicy fruit-based condiment that tastes amazing with pork chops, cheddar cheese, or ham. This Apple Ketchup is the second ketchup recipe we have made here at Wisdom Preserved. Find the first one here:
Why would we make more than one ketchup recipe here at Wisdom Preserved? We would make more than one ketchup canning recipe because making your own ketchup expands your home cooking, canning, and food preservation repertoire. There’s a whole world of ketchup out there beyond tomato ketchup. These recipes are what we like to consider an appendage to the Heinz ketchup-sphere.
To make ketchup you blend certain foods with salt, vinegar, sugar, and spices to make a tasty sauce with a long shelf life. These two ketchup recipes should be considered their own unique ketchup types and not compared to Heinz Ketchup, which is just another ketchup version.
Apple Ketchup
This apple ketchup has its very own psyche, and once you make and taste it you will have lots of new and inspired recipes. Try putting a dollop of apple ketchup on a cracker with a nice fat slice of cheddar cheese, or brush some on a pork loin while it’s roasting in the oven, or serve it in a bowl alongside a holiday ham.
If you come up with any other fun things to do with apple ketchup, post about it in the comments for everyone to enjoy.
This recipe makes approximately 13 half-pints of Apple Ketchup.
Ingredients to make apple ketchup:
12 tart apples sliced thin
2 sweet onions finely chopped
1 1/2 cups white vinegar
1 cup sugar
1/2 cup water
1 teaspoon dry mustard
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon pepper
1/8 teaspoon allspice
Prepare Ingredients and Cook:
Heat apples and onions in 1/2 a cup of water until soft. Process through the food processor or blender.
Combine all the ingredients in a large pot and cook at a simmer until thick.
Canning Apple Ketchup:
Fill hot pint jars leaving 1/2-inch of headspace.
Place the lid on top of the jar and add the ring. Tighten the ring to fingertip tight and process in a boiling water bath canner for 15 minutes if at sea level.
Remember to adjust your processing time if you are above 1000 feet in elevation.
Once your apple ketchup has completed processing, turn off the heat and allow them to cool for 5 minutes. Space the jars about an inch apart on a cloth on the counter for 24 hours to cool and completely seal.
If your jar does not seal, then place it in the fridge and use it immediately. Store the sealed jars in a cool, dry place for the next 1-3 years. After three years the nutritional value of canned food diminishes. The quality is best in the first year.
If you have any questions about canning with a pressure canner or how to adjust the pressure or processing time for altitude, take a look at our canning basics videos.
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