You will need a stainless-steel pan, large enough for all the ingredients. Tie the peppercorns, allspice, and cloves in cheesecloth. This ketchup will improve with age.
7 3/4 lbs. Tomatoes, roughly chopped
2 lbs. Apples, peeled, cored, and chopped
6 Onions, peeled and chopped
4 c. Sugar
1 qt. Malt Vinegar
2 Tbsp. Sea Salt
1 tsp. Cayenne Pepper
12 Black Peppercorns
12 Whole Allspice
Place all the ingredients in a stainless-steel pan, bring to a boil, and reduce to a simmer; you want to cook until the ingredients are a pulp (approx. 2 hours).
Remove from the heat and press through a sieve. Return the resulting mixture to the pan and heat again to a boil. Allow to boil for 2-3 minutes.
Pour into sterilized jars and seal.
Allow to sit for a few days in the refrigerator prior to using.
**This is NOT canned, so it must be kept in the refrigerator. If wanting to can, please follow proper canning instructions.**
This excerpt is taken from The Whole Beast by Fergus Henderson, purchase the book here.