In article >,
zxcvbob > wrote:

> 5 1/2 pints of green ketchup are in the BWB canner right now -- 4 pint
> jars and one of those Atlas jars from Classico spaghetti sauce. Not a
> bad yield from 10 pounds of unripe slicing tomatoes (Romas would have
> yielded more and required less cooking.) I wasn't going to process it,
> but I don't want to take up that much room in the fridge to store it.
>
> I almost ruined it because I didn't realize the sugar is a critical
> measurement, and I was going pretty much without a recipe. I started
> with 2 cups of sugar and tasted it and it wasn't nearly sweet enough.
> So I added another cup and it was too sweet (should have added just 1/2
> cup) But after it cooked for a couple of hours it kind of balanced out.
> I think it's OK.
>
> Bob

Good on you!! Does it taste like red ketchup?
--
Barb,
http://www.barbschaller.com, as of August 20, 2012