Homemade Tomato Ketchup

U usually double or triple this and make a few batches, I make some smooth some chunky, make it your favorite way.

• Ready In: 1 hr 30 mins
• Serves: 96
• Yields: 3 half pints

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

Directions

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). Pour ketchup into three sterilized half-pint jars, leaving 1/2-inch headspace.
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.