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* 24 lbs ripe tomatoes
* 3 Cups chopped onion
* ½ cup chopped hot peppers OR 3/4 teaspoon ground red pepper
* 2 tablespoons prepared horseradish (optional)
* 3 cups cider vinegar
* 4 teaspoon whole cloves
* 3 sticks cinnamon, crushed
* 1-1/2 teaspoon whole allspice
* 3 tablespoons celery seeds
* 1-1/2 cups sugar – white, brown or a combination of the 2
* 1/4 cups salt

Directions:

1. Set a pot of water to boil. Wash tomatoes.

2. Dip tomatoes in boiling water for 30 to 60 seconds or until skins split. Immediately dip in cold water. The skins will now slip off easily. Remove the skins.

3. Cut tomatoes into quarters and remove core and any bad spots or splits. Place in a large stockpot. Add the onions and peppers or red pepper, and prepared horseradish if used, to the tomatoes. Bring mixture to a boil. Turn heat down and simmer 20 minutes, uncovered. Remove from heat, cover with a lid and let sit for 20-30 minutes.

4. Place the vinegar in a medium pan and add the spices, tied in a cheesecloth bag. Bring to boil. Remove spice bag. Add vinegar to tomato mixture and place back on heat. Boil about 30 min.

5. Put tomato mixture through a food mill or sieve. Return to pot. Add sugar and salt, boil gently, and stir frequently until volume is reduced by one-half or until as thick as you like. You want to watch this so it does not scorch. Stir OFTEN. Remember, it will thicken a little as it cools after it’s processed in the canner.

6. Using a wide mouthed funnel, fill ***pint or half-pint jars, leaving 1/8-inch headspace. Adjust lids and process.

***It’s advised that you don’t use quart jars for this. The mixture may not heat through and may not kill any bacteria present to prevent spoilage.

Refrigerate any jar(s) that don’t seal and use first. Always refrigerate opened jars of ketchup.

Process: Boiling Water Bath, Hotpack

Jar: pints or half-pints

Processing Times

0-1,000 ft. – 15 minutes
1,001-6,000 ft. – 20 minutes
Above 6,000 ft. – 25 minutes

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