PREP: 30 minutes CHILL: overnight + 6 days COOK: 30 minutes STAND: 4 hours MAKES: 4 cups
2 lb. green (unripe) tomatoes, chopped (5 cups)
2 cups coarsely chopped onions
1 cup chopped fennel
½ cup loosely packed celery leaf sprigs
3 Tbsp. pickling salt
1 cup white vinegar
⅔ cup sugar
¼ cup snipped fresh basil
2 cloves garlic, minced
¼ tsp. ground coriander
¼ tsp. ground ginger
⅛ tsp. ground cinnamon
Dash ground cloves
½ cup liquid whey*
1. In a large nonreactive bowl combine the first five ingredients (through pickling salt). Cover and chill overnight.
2. Drain tomato mixture in a large colander. Rinse well with cool water to remove excess salt. Transfer tomato mixture to a 4-qt. stainless-steel, enamel, or nonstick pot. Stir in the next eight ingredients (through cloves). Bring to boiling; reduce heat. Simmer, uncovered, 30 minutes or until vegetables are soft and most of the liquid is evaporated. Cool slightly. Transfer mixture, half at a time, to a food processor. Cover and process until nearly smooth.
3. Divide ketchup between two sterilized quart canning jars. Cool to room temperature. Stir ¼ cup whey into each jar. Cover jars with paper towels and secure with a rubber band. Let ketchup stand at room temperature 4 hours. Chill 6 to 8 days or until bubbly before using. Store, covered, in the refrigerator up to 2 months.
*Test Kitchen Tip: For liquid whey, place 1½ cups plain yogurt (do not use Greek yogurt or yogurt that contains gelatin) in a fine-mesh sieve lined with 100%-cotton cheesecloth or a coffee filter. Place the sieve over a small bowl. Cover and chill 24 hours to drain. The liquid that collects in the bowl is whey. Save yogurt to serve as a dip or with desserts. (Or purchase liquid whey from a health foods store.)
PER 1 TBSP. KETCHUP: 16 cal., 0 g fat, 0 mg chol., 170 mg sodium, 4 g carb., 0 g fiber, 0 g pro.