Recipe Rhubarb Ketchup

The recipe gave me 4 x 500ml cans + this bottle for the quality test to put in the fridge.

INGRÉDIENTS

• 2 lbs / 8 cups of rhubarb in chunks
• 4 cups (700 g) of chopped onion
• 2 cups (225 g) of celery
• 1 liter of crushed tomatoes
• 2 cups (380 g) of sugar
• 2 cups (470 ml) of white vinegar (5%)
• 1 tsp of salt
• 1 tsp. tsp finely ground black pepper

Prepare the spice sachet

• 1/2 cinnamon stick, chopped
• 1 tsp cloves
• 1 tsp allspice
• 1 tsp tablespoon of pickling spices

PRÉPARATION

1. Trim the rhubarb stalks of any remaining leaves*, wash them, dry them, and cut them into pieces about one inch (2.5 cm) long.
2. Prepare the spice knot in a double layer of cheesecloth and place it with all the other ingredients in a heavy-bottomed stainless steel pot.
3. Heat over medium heat, stirring often, until boiling.
4. Reduce the heat and simmer, stirring frequently, for about 30 minutes, until all the pieces are tender.
5. Remove the cheesecloth.
6. Pass this mixture through a food mill using the fine screen.
7. Bring back to a boil and let Simmer to thicken to taste (be careful, it will be a little firmer as it cools).
8. Pack or bottle using a funnel, leaving 1/4 inch (6 mm) of space below the neck