Mushroom ketchup Recipe

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Mushroom ketchup

Artist:	_	Yield:	4
Categories:	Condiments, Dips & Spreads, Herbs & Spices, Preserves, Relishes	Rating:	0
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Ingredients:

3	lbs	Mushrooms, cleaned and
		Thinly sliced
2	tbsp	Pickling salt
1	cup	Onion, chopped
1	small	Hot red pepper, cored seeded
		And chopped
2		Garlic cloves, minced
1	tbsp	Thyme leaves, fresh
1	tbsp	Parsley, fresh
1	tbsp	Marjoram, fresh
1/2	tbsp	Ground allspice
1/2	tbsp	Ground ginger
1/4	tbsp	Ground cloves
1	cup	Sherry vinegar, preferably
		Herb flavoured
1/4	cup	Honey
1		Bay leaf

Procedures:

1	In a large non-reactive bowl, thoroughly mix the mushrooms and salt.
2	Cover and let mixture stand at room temperature for 24 hours, stirring occassionally.
3	Puree the mushrooms then pour into large, heavy, non-reactive kettle.
4	Combine the remaining ingredients, except the bay leaf, in a blender and process till smooth.
5	Stir into the mushrooms, mixing well.
6	Add the bay leaf.
7	Over medium-high heat bring to boil.
8	Reduce heat to low and simmer, uncoveredm stirring frrequently, for 1 to 3 hours, or until the ketchup is very thick.
9	Remove the bay leaf.
10	Prepare jars, lids and boiling water bath.
11	Fill the jars, leaving ?inch headspace.
12	Wipe the rims with clean towel and attach lids securely.
13	Place jars in the boiling-water bath, and when water returns to boil, process for 15 mins.
14	Herb companion aug/sept 9