Homemade Tomato Ketchup

• 1 cup white vinegar
• 1 1/2 cinnamon sticks, broken
• 1 1/2 teaspoons whole cloves
• 1 teaspoon celery seed
• 8 lbs tomatoes (24 medium)
• 1 medium onion, chopped (1/2 cup)
• 1/4 teaspoon cayenne
• 1 cup sugar
• 1/4 teaspoon salt

1. Mix the first 4 ingredients in a saucepan.
2. Cover and bring to boil.
3. Remove from heat and let stand.
4. Wash, core, and quarter tomatoes.
5. Drain in a colander, discarding liquid.
6. Place tomatoes in a large pot.
7. Add onion and cayenne.
8. Bring to boiling.
9. Cook for 15 minutes, stirring often.
10. Put mixture through a food mill; discard seeds and skins.
11. Add sugar to the tomato juice.
12. Bring to boil and simmer for 1 1/2 to 2 hours or until reduced by half (measure depth with a ruler from start to finish).
13. Strain vinegar mixture into tomatoes, discarding spices.
14. Add salt.
15. Simmer for about 30 minutes or until it reaches desired consistency, stirring often.
16. Water Bath Canning-------------.
17. Prepare ketchup as above.
18. Pour hot ketchup into hot, clean pint jars, leaving a 1/2 inch head space.
19. Wipe jar rims clean.
20. Adjust lids.
21. Process in boiling water bath for 10 minutes (start timing when water boils).

white vinegar, cinnamon, whole cloves, celery, tomatoes, onion, cayenne, sugar, salt

Taken from www.food.com/recipe/homemade-tomato-ketchup-20456 (may not work)