Step 1

Slice green tomatoes and onions. Place in a large pot with pepper, mustard, and Worcestershire sauce.

Step 2

Put the mixed pickling spices in a small cheesecloth bag and add to the tomato mixture.

Step 3

Pour cider over mixture.

Step 4

Cook for four to six hours over very low heat, stirring occasionally.

Step 5

Remove bag of pickling spices.

Step 6

Puree mixture with a wand blender or in a food processor or blender.

Step 7

Strain tomato mixture through a mesh strainer.

Step 8

Return to pot and bring to boil.

Step 9

Add lemon juice and 3/4 cup of agave and stir until dissolved. Using a clean spoon, take a taste. If you feel the ketchup is sweet enough, stop. If not, add another 1/4 cup of agave nectar. Remember to use a clean spoon every time you taste test.

Step 10

Immediately fill six sterilized jelly jars with green tomato ketchup, leaving 1/4-inch headspace.

Step 11

Wipe the jar tops and threads clean with a clean paper towel. Place hot sealing lids on the jars and apply the screw on rings loosely.

Step 12

Process in boiling water bath in a deep canning pot for 5 minutes, adjusting for altitude.

Step 13

Remove the jars and cool completely. Tighten the jar screw rings to complete the sealing process.

Step 14

After the jars of green tomato ketchup cool, check seals by pressing the middle of the lid with finger. If the lid springs back, your green tomato ketchup didn’t seal and must be refrigerated.

Step 15

Let jars of green tomato ketchup stand at room temperature 24 hours. Don’t forget to apply a dated label!

Step 16

Store unopened product in a cool dry place up to one year. Refrigerate green tomato ketchup after opening.