Homemade Tomato Ketchup
adapted from a Ball Blue Book recipe
4 quarts red-ripe tomatoes, peeled, cored, and chopped, with most of seeds removed (about 8-10 pounds)
1 cup chopped onion
1/2 cup chopped sweet red pepper
1 tsp celery seed
1 tsp whole allspice
1 tsp mustard seed
1 stick cinnamon
1 cup white sugar
2 tsp salt
1 1/2 cups apple cider vinegar (with 5% acidity)
1. Cook tomatoes, onions, and peppers in a non-reactive pan until soft (about 10 minutes). Press through a food mill or sieve. If you don’t mind a few more seeds, you can process in a blender instead.
2. Cook rapidly until volume is reduced by half, about 1 hour.
3. Tie whole spices in a cheesecloth bag; add with sugar and salt to tomato mixture. Cook gently about 25 minutes, stirring frequently. Remove spice bag.
4. Add vinegar, cook until very thick. As mixture thickens, lower heat and stir frequently to prevent sticking. This will take an additional 1 to 1-1/2 hours.
5. Pour hot into hot jars, leaving 1/4 inch head space. Adjust caps. Process 10 minutes in boiling water bath.
6. Store sealed jars in a cool dry place, where they should keep for up to a year. Store opened jars in the refrigerator for up to one month.
Yield: About 3 pints.
Nutrition (per serving): 29 calories, 1 calories from fat, <1g total fat, 0mg cholesterol, 99.8mg sodium, 134.9mg potassium, 7.3g carbohydrates, <1g fiber, 5.7g sugar, <1g protein, 11.2mg calcium, <1g saturated fat.