Blanch tomatoes for 15-30 seconds in a large pot of boiling water over high heat. then remove, peel, core and chop tomatoes.
Put tomatoes, onions, celery, peaches, pears, apples, vinegar, salt, pepper, bay leaf, and red pepper flakes in a large, heavy-bottomed pot. Cook over medium-low heat, stirring occasionally, until ketchup is thick and the consistency of chutney, 2-1/2-3 hours.
Spoon ketchup into sterilized jars, cover with tight-fitting lids, and store in refriferator for up to 6 months. Remove bay leaves before serving.
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|Serving Size: 1 Serving (928g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 16 (5%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 90.7mg||3 %|
|Potassium 1821.6mg||48 %|
|Total Carbohydrate 73.6g||22 %|
|Dietary Fiber 16.4g||66 %|
|Sugars, other 57.2g|
|Protein 7.7g||11 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 305
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