Homemade Tomato Ketchup

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 4 lbs slightly overripe tomatoes, cored,seeded,and chopped
• 1 large onion, finely chopped
• 2 cloves garlic, finely chopped
• 2/3 cup cider vinegar
• 3 tablespoons dark brown sugar
• 2 teaspoons salt
• 1 teaspoon mustard powder
• 1 teaspoon ground mace
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon freshly-ground black pepper
• 1/4 teaspoon ground cloves
• 1/4 teaspoon cayenne

Recipe

• 1 combine all ingredients in a large saucepan.
• 2 bring to a boil, then reduce heat to moderately-low.
• 3 simmer, partially covered, for an hour.
• 4 stir often and be sure ketchup doesn't scorch.
• 5 adjust seasonings and add more sugar or vinegar if you wish.
• 6 continue to simmer if not thickened.
• 7 process with a food mill using a medium size disc (approx. 5 mm).
• 8 the pulp and sauce should be about the consistency of a thick tomato sauce.
• 9 if not, return to the pot over medium heat until thickened.
• 10 the ketchup will thicken further after canning and cooling.
• 11 cover jars loosely with new, two-piece lids.
• 12 let jars stand until ketchup cools and lids are slightly indented in center.
• 13 screw jars tightly closed and store in refrigerator.
• 14 ketchup will keep well for up to 6 months.