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Sauces
Banana Ketchup
Sauces
Banana Ketchup
Sweet, tangy, and perfectly spiced, this Banana Ketchup will have you rethinking your condiment habits from here on out.
Makes:
4 Half Pint Jars (8 oz)
Prep:
30 Minutes
Processing Time:
20 Minutes
INGREDIENTS
2 cups mashed ripe bananas (1.5 lbs peeled)
1 large onion chopped (about 2 cups)
3 garlic cloves, minced
2 tsp. grated fresh ginger
1-2 bird's eye chilis, chopped (to taste)
1 cup water, divided
3/4 cup sugar
2 Tbsp. tomato paste
1 cup apple cider vinegar (at least 5% acidity)
1/2 tsp. allspice
1/2 tsp. turmeric
1/4 tsp. cinnamon
2 Tbsp. bottled lemon juice
Water Bath Canning
DIRECTIONS
FIRST, LET'S PREP!
Prepare boiling water canner while sauce is cooking. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
NEXT, TIME TO COOK!
Sautee onion and garlic in 1/4 cup of the water over medium heat until soft. Add remaining ingredients and cook at a simmer stirring continuously until thickened, about 15 minutes.
Puree until smooth using an immersion blender or in the bowl of a food processor.
DID YOU KNOW?
To guarantee the most delicious preserved foods, always begin with the best-quality produce at its peak of ripeness.
NEXT, LET'S CAN IT!
Ladle hot ketchup into a hot jar leaving a 1/2 inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling-water canner. Repeat until all jars are filled.
Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process half pint jars for 20 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.