Canning Ketchup

Blanching and Food mill to skin and remove seeds

1. Start a large pot of water over high heat boiling. Set up another large bowl with ice water.
2. Once water is boiling, remove cores from tomatoes.
3. With a slotted spoon, add small batches of tomatoes to the boiling water. Boil for about 2 minutes. Using the same spoon, pull tomatoes out of the boiling water and add to bowl with ice water.
4. Working one at a time, slip skins off of tomatoes.
5. Use the food mill to remove the seeds.

Juicer strainer attachment for Kitchenaid mixer

1. Wash and core tomatoes. Cut into chunks large enough to fit through the hopper. Process the chunks of tomatoes with another large bowl or pot to collect the juices.

For both methods

1. Add collected juice to large pot. Bring to boil.
2. Chop the onion and mince the garlic. Add them to the tomato juice.
3. Add the cloves, allspice, celery seed, and crushed cinnamon stick to a spice bag, or make a spice bag from cheesecloth. Add the spice bag, vinegar, cayenne, sugar, and salt to the juice. Bring it to a boil.
4. Once boiling, reduce heat. At a low boil, cook down ketchup by about half, to desired consistency, stirring it occasionally, usually at least 40 minutes.
5. Once the ketchup is cooked down, and rounds up on a spoon without separation, ladle sauce into your hot jars, using a canning funnel to avoid spills. Leave ½ inch headspace.
6. Remove air bubbles with bubble tool or knife.
7. Wipe rim of the jar with damp paper towel or clean kitchen towel. Place hot lids on jars. Screw on the bands until fingertip tight.
8. Process pint jars 15 minutes, depending on elevation. Remove from heat. (See adjustment for altitudate in the notes below) Allowjars to sit in hot water an additional 5 minutes.
9. Remove jars from canning pot using a jar lifter to avoid burns. Allow to rest on counter for 24 hours. Test lids for seal. (press lids in center, if they flex up and down, store that jar in the refrigerator.
10. Store in a cool, dark place for at least 1 year.