MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rhubarb Ketchup
 Categories: Condiments, Canning, Fruit
      Yield: 3 1/2 pints
 
      6 c  Diced fresh rhubarb
      4 c  Chopped onions
  1 1/2 c  Diced celery
     28 oz Can of tomatoes;
           -drained and mashed
      3 c  Sugar
      2 c  White vinegar
      2 ts Ground cinnamon
      1 ts Ground cloves
      1 ts Salt
      1 ts Pepper
           Mixed pickling spices
 
  The mixed pickling spices should be tied in a double layer of
  cheesecloth. Measure all ingredients into large saucepan. Bring to
  a boil over medium heat. Simmer, uncovered about 35 minutes,
  stirring often until vegetables are cooked and mixture thickens.
  Remove spice bag and throw away. Put through sieve to remove seeds
  and make smooth. Reheat to boiling. Pour into hot, sterilized pint
  jars to within 1/2 inch of top. Place sterilized metal lids on
  jars and screw metal bands on. Process in boiling water bath for
  ten minutes.

  Niki from nikibone.com
 
MMMMM