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Ketchup, Rhubarb

Source of Recipe

Marla Hudgins


List of Ingredients

4 cups diced rhubarb
3 medium onions, chopped
1 c white vinegar
1 c brown sugar
1 c white sugar
1 quart fresh tomatoes, chopped (or canned diced tomatoes, plus tomato
puree)
2 Tbsp canning salt
1 tsp cinnamon
1 Tbsp pickling spice









Recipe

Combine all ingredients in a large saucepan and simmer over medium heat until mixture is thick. This can be stored in the refrigerator, be canned or frozen.

Canning: Pack into jars leaving a 1/4" head space. Process in a boiling water bath for 20 minutes.