Categories: Dressing/Sauces

Ingredients

• 8 lbs. tomatoes (24 medium)
• 1/2 cup chopped onion
• 1/4 tsp cayenne
• 1 cup sugar
• 1 cup white vinegar
• 1 1/2 inches stick cinnamon, broken
• 1 1/2 tsp whole cloves
• 1 tsp celery seeds
• 1/4 cup lemon juice
• 2 tsp salt

Directions

1. Core and quarter tomatoes. In an 8- or 10-qt. kettle, combine tomatoes, onion, and cayenne. Bring to boiling; reduce heat. Boil gently, uncovered, for 15 minutes, stirring often. Press through a food mill. Discard seeds and skins.

2. Return tomato mixture to kettle; add sugar. Bring to boiling; reduce heat. Boil gently, uncovered, for 1 1/4 to 2 hours or until reduced by half, stirring occasionally.

3. In a small saucepan, bring vinegar, cinnamon, cloves and celery seeds to boiling. Remove from heat. Strain vinegar mixture into tomato mixture; discard spices. Stir in lemon juice and salt. Simmer about 40 minutes or until desired consistency, stirring often.

4. Ladle ketchup into hot, clean half-pint canning jars, leaving 1/2-inch headspace. Wipe jar rims; adjust lids. Process in a boiling-water canned for 15 minutes. Remove jars from canner; cool on wire racks.

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