Ingredients:

  • 15 lbs Ripe Paste Tomatoes (Roma or Amish Paste)
  • 2 Large White Onions, roughly chopped
  • 3 Cloves Garlic, smashed
  • 1.5 tsp Celery Salt
  • 1 tsp Whole Cloves
  • 1 tsp Whole Allspice
  • 1 stick Cinnamon
  • 1.5 tsp Onion Powder
  • 0.5 tsp Cayenne Pepper
  • 2 cups Apple Cider Vinegar (5% acidity)
  • 1 cup Distilled White Vinegar (5% acidity)
  • 1.5 cups Granulated Sugar
  • 2 tbsp Sea Salt

Instructions:

  1. Wash and quarter the tomatoes. In a large heavy-bottomed pot, combine tomatoes, onions, and garlic. Simmer over medium heat for 20 minutes until softened.
  2. Process the mixture through a food mill with a fine screen or a high-speed blender, then strain through a fine-mesh sieve to remove skins and seeds for a silky texture.
  3. Return the strained tomato liquid to the pot. Place the whole cloves, allspice, and cinnamon stick in a spice bag or cheesecloth and add to the pot.
  4. Add the apple cider vinegar, white vinegar, sugar, sea salt, celery salt, onion powder, and cayenne pepper.
  5. Simmer uncovered over medium-low heat for approximately 2.5 to 3 hours, stirring occasionally to prevent scorching, until the volume is reduced by half and the desired 'slow pour' thickness is achieved.
  6. Remove the spice bag. Ladle the hot ketchup into sterilized pint jars, leaving 1/2-inch headspace. Process in a boiling water bath canner for 15 minutes to ensure shelf stability.