Ketchup or Catsup

Make your own Ketchup or Catsup if you want. It ain’t Heinz, but hey you made it your self.
You will need a lot of tomatoes this receipt will make about 20 half pints. You will be canning this like your putting up preserves. That is unless you can eat it all before it spoils.
You will need
8 quarts tomatoes with the cores removed. Wash them and cut into pieces placing them in a large pot.
Add to them the slices of 8 onions and two long red peppers with the seeds and membranes removed. Simmer these until they are all soft and run through a food processor.
Add: ¾ cup of brown sugar
Tie up in a cloth bag or just the end of a clean tea towel tied up with string. Cheese cloth will do as well.
1 tablespoon of each
Allspice, clove, *mace (the outer shell of the nutmeg), celery seed, and black peppercorns, 2 stick of cinnamon, ½ teaspoon of dry mustard, ½ clove of Garlic, 1 ½ bay leaf.
Place this into the pot and simmer all of it until it has reduced by half.
Remove the spice bag now and add 2 cups of cider vinegar a dash of cayenne and season with coarse salt to taste. Simmer this for another 10 minutes. Pour at once into sterile jars making sure to leave 1/8 of an inch from the top. Put on sealer lids and boil in water for 15 minutes to seal in half pint jars. Put it up and store it as your grandma would. This is a good thing to do in the fall after you have found a good supply of tomatoes.
*mace, you can find it in the spice section of any large grocery store.
Once you have made this you will never buy another bottle of store bought again. Unless you want to put it into one of those squeeze bottles, this product should be refrigerated after it is opened. The vinegar will help to preserve it well


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