Easy Tomato Ketchup

Ingredients

• 8 pounds tomatoes
• 1 medium onion, chopped
• 1 cup sugar
• 1 cup distilled white vinegar (I used apple cider vinegar)
• 4 tsp salt
• 2 Tbsp dry mustard
• 1 1/2 inches cinnamon stick
• 1 1/2 tsp whole cloves
• 1 tsp celery seed
• 1/4 tsp cayenne pepper

Instructions

1. Wash the tomatoes, dip in boiling water for abut a minute, rinse under cold water, and slip off the skins. Core and quarter them, squeeze out some of the seeds and juice and discard.
2. Process tomatoes and onion in a food processor/blender/immersion blender.
3. Simmer the mixture in a heavy kettle until it is reduced by half (or cook in an oven at 375F), stirring frequently to avoid burning. This takes 1-2 hours.
4. Add sugar, vinegar, salt, and spices tied in a cheesecloth bag; continue boiling until the sauce "rounds up" on a spoon.
5. Remove and discard the spice bag.
6. Fill clean, hot jars. Cap and seal, leaving 1/8 inch of headspace.
7. Process in a boiling-water-bath canner for 15 minutes. Adjust for altitude if necessary.

Notes