Cookbook:Homemade Ketchup

Ingredients

 * 8 quarts (950 ml) ripe tomatoes
 * ½ cup (120 g) white granulated sugar
 * 2 tablespoons dry mustard
 * 1 tablespoon ground allspice
 * 2 cups cider vinegar
 * 3 tablespoons salt
 * 1 tablespoon black pepper
 * 1 teaspoon ground cloves

Procedure

 * 1) Scald tomatoes, and press through a coarse sieve to remove seeds and skins. Let cool.
 * 2) Measure out 1 gallon (3.8 litres) of tomato pulp, and combine with the remaining ingredients. Let simmer slowly for 3 hours.
 * 3) Pour hot ketchup into hot sterilized 1-pint jars and seal. Process for 15 minutes in boiling water bath.

Notes, tips, and variations

 * For the canning process, add 5 minutes boiling time for altitudes from 1,001–6,000 feet (300–1800 metres), and another 5 minutes if over 6,000 feet (1800 metres).