The perfect tomato ketchup!
- 24 pounds tomatoes, cored and quartered (about 72 medium)
- 3 cups onion, finely chopped (about 4 medium)
- 1⁄2 teaspoon ground allspice
- 1⁄2 teaspoon ground clove
- 1 teaspoon cayenne pepper
- 1 1⁄2 cups tomato paste
- 3 cups cider vinegar
- 3 cups granulated sugar
- 1⁄4 cup non-iodized salt
Makes 6 Pints
- In a large stock pot, add tomatoes and onions. Simmer on medium for 35-45 minutes.
- Carefuly, run tomato and onion mixture through a food mill to remove seeds and skins. Discard the skins.
- 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.
- Ladle hot ketchup into a clean pint, leaving 1/2 inch headspace.
- Debubble and adjust headspace if needed. Wipe down the rims of each jar.
- Place a new canning lid on each jar and screw on a ring.
- Place in a water bath canner. Make sure water is covering the jars by 2 inches and boil for 15 min.
- Turn off the heat and let jars cool in a water bath canner for 5 minutes.
- Remove jars from the canner and set them on a clean kitchen towel for 24 hours.
- Once cool, remove rings, wipe down jars, and put them in the pantry to enjoy! Keeps for 18 months.