Homemade Tomato Ketchup
- 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
- Combine all ingredients in a large saucepan.
- Bring to a boil, then reduce heat to moderately-low.
- Simmer, partially covered, for an hour.
- Stir often and be sure ketchup doesn't scorch.
- Adjust seasonings and add more sugar or vinegar if you wish.
- Continue to simmer if not thickened.
- Process with a food mill using a medium size disc (approx. 5 mm). rnrnrnrnPour ketchup into three sterilized half-pint jars, leaving 1/2-inch headspace.
- The pulp and sauce should be about the consistency of a thick tomato sauce.
- If not, return to the pot over medium heat until thickened.
- The ketchup will thicken further after canning and cooling.
- Cover jars loosely with new, two-piece lids.
- Let jars stand until ketchup cools and lids are slightly indented in center.
- Screw jars tightly closed and store in refrigerator.
- Ketchup will keep well for up to 6 months.
tomatoes, onion, garlic, cider vinegar, dark brown sugar, salt, mustard powder, ground mace, ground cinnamon, ground allspice, freshlyground black pepper, ground cloves, cayenne
Taken from www.food.com/recipe/homemade-tomato-ketchup-37028 (may not work)