Tomato Ketchup

Let's Cook

1. Step 1.

   Simmer in a large pot over medium heat, stirring occasionally, until very soft, about 30 minutes: 7 pounds tomatoes, chopped; 4 medium onions, sliced; 1 red bell pepper, diced; 4 garlic cloves, peeled

2. Step 2.

   Puree in a food mill fitted with the medium disk, then return to the pot. Stir in: ⅓ cup packed light brown sugar; 1 teaspoon ground mace; ½ teaspoon dry mustard

3. Step 3.

   Tie in a square of cheesecloth and add to the tomato mixture: 1 cinnamon stick; 1 ½ teaspoons allspice berries; 1 ½ teaspoons whole cloves; 1 ½ teaspoons celery seeds; 1 ½ teaspoons black peppercorns; 1 bay leaf

4. Step 4.

   Bring to a rolling boil, then reduce to a simmer. Cook until the sauce is reduced by half, stirring often to prevent scorching. Remove and discard the spice bag. Stir in: 1 cup cider vinegar; Salt to taste; (Cayenne pepper to taste)

5. Step 5.

   Reduce the heat and simmer, stirring almost constantly, for 10 minutes or until the ketchup is thick enough to be mounded on a spoon. Prepare a water-bath canner, gather all your canning equipment, and have ready 5 clean, hot pint jars. Pack the hot ketchup into the prepared jars, leaving ¼ inch headspace. Remove any trapped air from the jars and adjust the level of the ketchup if needed. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 15 minutes. Let cool completely and store as directed.