Sir Kensington ketchup - a little coarser in texture
than normal ketchup, and that's not a bad thing.

Roslind's family made their own ketchup when she was a kid and it
was a chunky relish, a tomato chow chow if you will, spicier and not
overly sweet. She dislikes the modern commercial ketchups.

This was a pleasant surprise. I now see it on the
supermarket shelves and may buy some but am a
little apprehensive that the recipe may have
been tinkered with to expand market reach.

The Canadian Habitant company that was famous for its Quebec style
yellow split pea and ham soup, is now owned by Campbells of Canada,

How the fallen hath fallen.

but the label on my Habitant relish says "prepared for Smuckers
Foods of Canada". I don't know what the connection is between the
two companies but if Habitant is now available in the US as a result,

The occasional Habitant product has found its
wy south over the decades - I first found it in
the '70s - but it was generally a riff on that
pea soup. Often vegetarian, which was a curiously
tasteless offering.

their "homestyle tomato chow chow" is close to what she makes if you
add a little bit of cloves, some vinegar and a few drops of hot
sauce. The French half of the bilingual label in Canada says
"ketchup recette maison".

Well, Sysco's ketchup is called House Recipe, so
I wouldn't give the label all that much credence.

... A good one should be basic; uncomplicated in the best way.

That's true in a variety of contexts. But remember
"tzoo feel umgepyatchket."

Black Walnut Ketchup
categories: folk, forage, sauce, ingredient, odd
Yield 3 x 500 mL jars

24 very young green black walnuts
1 c sea salt
5 c water
2 qt vinegar
2 ts ground cloves
2 ts ground mace
12 garlic cloves
h - Optional spices
grated horseradish
allspice
nutmeg
cracked peppercorn
hot pepper.
sugar

Instructions version 1
Put the walnuts and salt into the water and
leave them for nine days. Remove the walnuts
from the brine and pound them in a mortar.
Combine the walnuts and vinegar and leave
them for a week, stirring every day.

Strain the mixture through a muslin bag,
squeezing to extract all the liquor. To this
add the cloves, mace and garlic; boil 15 to
20 min, strain and then bottle it. Cover and
process. WEAR GLOVES!!

Instructions version 2
Wash and poke holes in the walnuts with skewer,
darning needle, or fork.

Place them in a plastic bucket with salt and
water brine for nine days - For a less bitter
version drain and add new brine 2 or 3 times
during process.

Day 10 - Remove walnuts and crush them. Pour
out brine and add vinegar to your bucket.
Put the walnuts in the vinegar and leave for
7 days. Stir whenever you think about it.

Strain out the liquid into a pot. Save the
walnut pieces for Black Walnut Chutney!

Add spices and boil for 15 to 20 min.

Pour into sterile bottles.

Note: If you're using left over pickling juice
from your pickled walnuts - Simply add spices and
boil down 15 to 20 min. Adjust taste as desired.

Notes
Use in place of Worcestershire sauce - in
marinades, BBQ sauces, or as a condiment.

mymysticmama.com (a site I generally don't put too much credence in)
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