- 4 Tbsp Celery seeds
- 5 tsp celery seeds
- 5 tsp whole cloves
- 3 cinnamon sticks
- 2 tsp whole allspice
- 3 cups cider vinegar
- 30 lbs Tomatoes, cored and quartered
- 4 cups chopped onions
- 1 1/2 tsp cayenne pepper
- 2 cups sugar
- 1/3 cup pickling salt
- In batches, press tomatoes through a fine sieve (what my grandmother used) or a food mill (what I use) which removes the seeds and skin.
- Return the skinless, seedless tomatoes with the sugar and canning salt to the saucepan over medium to high heat, stirring occasionally until the liquid is reduced to desired ketchup consistency.
- I'd like to tell you this is a short amount of time - but it isn't - it's taken 12 hours for one of my batches to come to desired consistency. But believe me you - IT IS WORTH every second!!
- Meanwhile, you can be getting your cans ready - place cans on rack of boiling water canner, add water until the pint jars are about 2/3 full. Cover and bring to a simmer. This process kills any bacteria.
- In a small saucepan, place the lids - the flat, round piece, cover and bring to a simmer. The screw bands do not need to sterilized.
- Now you are ready to start canning your ketchup. One jar at a time, remove from canner, pouring hot water back into canner, place jar on flat heat-resistant surface.
- Ladle sauce into jar leaving about a half inch of headspace, wipe the rim and threads with a paper towel. (This is important to make sure vacuum seal can occur). Lift a hot lid with your tongs (or madnet) and place on jar and then screw the lid with your fingertips until tight.
- Place back in canner with tongs. Repeat until done.
- Cover all jars with additional water by an inch or so. Cover canner and bring to a boil. The boiling must be continuous and rapid for 15 minutes.
- Remove lid, let sit for about 5 minutes or so. Remove jars without tilting, place jars on a towel in a draft-free spot and allow to cool for 24 hours. Store in a cool dark place for up to a year.