Makes 6 Pints

1. In a large stock pot, add tomatoes and onions. Simmer on medium for 35-45 minutes.
2. Carefuly, run tomato and onion mixture through a food mill to remove seeds and skins. Discard the skins.
3. Pour liquid back into the stock pot along with the remaining ingredients and simmer on medium, until it reduces by half. This will take a few hours. Keep a close eye on it and stir regularly.
4. Ladle hot ketchup into a clean pint, leaving 1/2 inch headspace.
5. Debubble and adjust headspace if needed. Wipe down the rims of each jar.
6. Place a new canning lid on each jar and screw on a ring.
7. Place in a water bath canner. Make sure water is covering the jars by 2 inches and boil for 15 min.
8. Turn off the heat and let jars cool in a water bath canner for 5 minutes.
9. Remove jars from the canner and set them on a clean kitchen towel for 24 hours.
10. Once cool, remove rings, wipe down jars, and put them in the pantry to enjoy! Keeps for 18 months.