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
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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.
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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.
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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.
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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.