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Easy Tomato Ketchup

From Farm Where Life is Good

<p><strong>Make your own ketchup!</strong> It&#8217;s easy and so much better than the high-fructose corn syrup-laden stuff in the plastic bottles.</p>
Source: Preserving the Harvest by Carol Costenbader (Entered by Lara Rasmussen Anderson)
Serves: 2-3 pints

8 lb tomatoes
1 medium onion, chopped
1 cup sugar or maple syrup
1 cup distilled white 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 dry cayenne pepper (or 1/2 fresh cayenne pepper, minced)

Step by Step Instructions
  1. Bring a large pot of water to a boil. Fill a large bowl with cold water. Drop the tomatoes in the boiling water for 60 seconds, or until the skin splits. Using a slotted spoon, scoop out and transfer to cold water. Slip off the skins. Remove the stem/core and quarter the tomatoes. Allow some of the seeds/juice to run off.
  2. Blend the tomatoes and onion in a food processor or blender.
  3. Simmer mixture until reduced by half. You can also do this in a slow cooker over the day, or in the oven on 375F. On the stove top, watch carefully and stir to avoid burining.
  4. Add sugar/syrup, vinegar, salt and spices tied up in a little square of cheese cloth. Continuing simmering until sauce "rounds up" on a spoon with no separation of liquids. Again, you can do this in a slow cooker too.
  5. Remove and discard spice bag.
  6. If canning this, process in ½ pint or pint jars in water-bath canner for 15min. Or you can freeze part of it or just put in refrigerator and eat it up.