A few weeks ago, I shared with my Facebook Friends that I was making ketchup. Quite a few people asked me for the recipe. Being as it was my first time making ketchup, I wanted to make sure it tasted good before sharing it. :)
Tomatoes - forgive me, but I really don't know how much I had. There was enough that when I had squeezed the juice out of them all, they filled my largest pot.
2 1/2 cups vinegar
3/4 cup sugar - you can use white, I used brown
1 cup chopped onions
2 tbsp garlic powder
1 tsp ground mustard
3 tbsp allspice
3 tbsp celery seed
Your first step (which is optional, mind you) is to peel the tomatoes. I didn't. I was home by myself with the boys and wasn't able to spend all day in the kitchen. Then squeeze all the excess water/seeds out of the tomatoes. Throw all the squeezed tomatoes into a big pot and cook for about an hour on low - until the tomatoes are soft. While the tomatoes are cooking, put the vinegar in a small pot and simmer for 30 minutes. Tie the celery seed in a cheesecloth and toss it in the vinegar. Drain tomatoes and run through a food processor (or your newly acquired food mill :) ) Now you can either put the tomatoes in a large crock pot, or back into the pot you cooked them in. I opted for the crock pot. Take the cheesecloth out of the vinegar and discard. (The cheesecloth, not the vinegar). Add vinegar and remaining spices to the tomatoes. Cover, but leave the lid vented to let steam escape. Cook on high (in a crock pot) or low (on the stove) for 14 hours, or until ketchup has thickened to your liking. This should last a while in the fridge, but I would suggest you can or freeze what you aren't going to use within a month or two.