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Rhubarb Ketchup Recipe

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This recipe for Rhubarb Ketchup, by , is from REMPEL RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Esther Rempel

Category:
Category:

Ingredients:  
Ingredients:  
6 c. diced rhubarb
4 c. chopped onion
1 c. celery
28 oz. canned tomatoes, drained and mashed
2 c. white vinegar
2 tsp. cinnamon
1 tsp. cloves
1 tsp. salt
1 tsp. pepper
1 tsp. mixed pickling spices, tied in double layer of cheesecloth, or a spice holder

Directions:
Directions:
Measure all ingredients into large saucepan. Bring to a boil over med. heat. Simmer, uncovered, about 35 min. stirring often, until vegetables are cooked and mixture is thickened. Discard spice bag. Pour into hot sterilized jars to within " of top. Seal. Makes 3 pints. This is served with any meat or fried potatoes.

 

 

 

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