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Home Cooking

Food safety in jarred "ketchup"

somervilleoldtimer | Sep 29, 201809:40 AM     11

I am about to make a fruit "ketchup" (basically a cooked salsa) with a recipe from a relative in Montreal. Her recipe says pour the hot, cooked fruit into sterilized jars, let sit overnight, then add wax. I make jellies and jams, pouring hot mixture into sterilized jars, capping with two-piece lids, and turning the upside down for five minutes to kill any germs in the top of the jar. When I used to use wax on jellies, a portion of the jars would go off. I can't imagine that more wouldn't go off if they sit overnight before being sealed.

So is there a workaround for this ketchup that won't involve wax? I can pour the hot mixture into sterilized jars and cap them, then what? I have never "processed" jarred goods -- do I need to put them in boiling water for a period of time? Or can I just do what I do with the jelly -- hot mixture into sterile jars, caps, upside down, and you're good?

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