Canning Ketchup
Recipe from http://www.pickyourown.org/ketchup.htm

Makes roughly 2 quarts

3 lb. tomato, paste variety ¼ C onion ½ clove garlic 1 pinch pepper, cayenne (powdered) 1 pinch salt 0.125 C sugar ½ C vinegar, apple cider 1 pinch black pepper ½ Tbsp celery

Instructions

Remove skins in boiling water bath, drain Remove all seeds put tomatoes, chopped onions, minced garlic, sugar, salt, pepper, and cayenne into a large pot over high heat then reduce to simmer for 20-30 mins simmer celery seed in cheesecloth bag with vinegar for 20-30 mins. You need ~1/2 C of vinegar at the end, so you may need to have more at the start. Sieve out the pulpy stuff - perhaps an immersion blender would work? Put vinegar and tomatoes into crockpot, cook 6-12 hours (on... high?) Fill jars, wipe rims, apply lids. Process in boiling water canner, 35 mins for pints, 40 mins for quarts.

Tags: Canning, Condiment, Summer Harvest