Homemade Ketchup

You’ll never buy store bought again.
Lynne Almasy
Hubbard, OH

Ingredients:

• 4 quarts tomato puree
• 1 cup sugar
• 2 2/3 cup vinegar
• 2 tsp whole allspice
• 2 sticks cinnamon
• 1 tsp whole cloves
• 3 tsp paprika
• 2 tsp dry mustard
• 2 tsp salt

Directions:

1. Combine puree, sugar and vinegar in a pot.
2. Tie allspice, cinnamon stick and cloves together in cheesecloth to make a spice bag.
3. Add spice bag and remaining ingredients to pot. Cook slowly until thick, about an hour. Stir often to prevent sticking.
4. Discard spice bag.
5. Ladle into hot pint jars, leaving a 1/4-inch headspace. Seal.
6. Process 15 minutes in a water bath canner.