Here is the link to MSUE food preservation site. They have a couple different recipes.

You can bookmark the site and use it for all sorts of information. One of the easiest sites to use, I think. I use it a lot.

Here is a link that might be useful: Ketchup.

I have one at home that I made last year and it was exceptional. I'll try to remember to post the recipe when I get home tonight, after I catch up in the garden.

Annie

CATSUP

1 gallon tomato puree (fresh tomatoes, no seeds or skins, use a food mill)
2 cups chopped onion
1 cup chopped red pepper
1 head garlic minced
2 cups cider vinegar
1 tbls salt
1/2 tbls celery seed
1 tbls yellow mustard seed
1 tbls black peppercorns
1 tbls allspice berries
1 tbls sweet paprika
1 3 inch cinnamon stick, broken up (or 1 tbls if powdered)
1/2 cup brown sugar
1/2 cup corn syrup

Simmer tomato puree. Roughly chop onions, peppers and garlic, throw in with vinegar, sugar and salt. Simmer until reduced by 1/4. Tie all spices in a cheesecloth bag and simmer the sauce until thick, squeeze out the spice bag, run the soup through a food mill and simmer again until really thick. ( I pureed mine with the stick blender) Or, grind the spices in a coffee mill and just add to the puree. Do not cook too long, you will lose the flavor. Too short, itÂs too runny.

Cook the puree down some before you add spices. If it is too runny, add a can of tomato paste if you get desperate. Do not double recipe, it takes too long to cook down.

Can in half pint or pint jars, 15 minutes in a boiling water bath.

Makes 5 half pints

This is Ashley's favorite catsup, she won't eat the stuff from the store any more.

Annie