Directions

1. 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.
2. 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.
3. 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!!
4. 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.
5. 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.
6. 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.
7. 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.
8. Place back in canner with tongs. Repeat until done.
9. 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.
10. 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.