So we’ve got some viewer submissions to share with you, and they’re all so different and fantastic. I hope you enjoy them as much as we did.

First up, Valérie in Montréal sent in her recipe for Fruit Ketchup:

Valérie writes:

• 36 red tomatoes
• 6 peaches
• 6 pears
• 6 apples
• 4 Spanish onions
  
• 1 whole celery stalk
• 2 green peppers
  
• 1 red pepper
• 4 cups of sugar
• 3 cups of white vinegar
• 45 ml of pickling spices
  

• cheesecloth
• approximately 12 jars of 500ml

First, you most peel the tomatoes. I use a sharp knife to cut a little cross on each tomato than I put them in boiling water. After 30 to 60 seconds, you take them out of the hot water and you put them in a bowl that you’ve already fill with cold water and some ice cubes to be sure that it pretty cold. That way it become a piece of cake to peel them beacause the skin roll up a bit.

Then, you dice (like half an inch big) :

• the tomatoes (and seeded them too!),
• and you peel all the fruits
• the celery, peppers and onions

Next, you pour all that in a big cauldron with the sugar and the withe vinegar. After that, you take some layers of cheesecloth and you put the pickling spices in it (wrap it with a thread to make  a little bundle) add it to the cauldron but don’t forget to take it out at the end of the cooking.

Cook for an hour (or more if you prefer a more soft texture) uncovered at med-low heat.

Finally, you put your new ketchup in jars and sterilize them. You can use the boiling water technique, but personally I usually put my jars in the oven at 200-250o Celsius for 15 minutes and boil my lids in water before filling them. It works well, just let you jars on the counter for at least an hour (put a clean dishtowel under them to minimize the temperature shock) and you will see them seal one at the time…

That’s it! It’s a bit long to do but it fun! And you have good ketchup for months (or form all you friends and family!). I like to eat it with pork chops, mashed potatoes and for chrismas with what we call a “tourtière” which is a traditional meat pie from Québec. Hope you enjoy!

Thanks for sharing that with us, Valérie! And to the rest of you out there - send in your recipes, photos, and videos to hungrynation.tv/submit, and make sure to select “Working Class Foodies” from the drop-down menu.