"zxcvbob" wrote in message
...
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.

Hmmmm. Wonder if that's what I'd call 'Green Tomato Chutney'?