Recipes

Wrap the pickling spices in a square of rinsed cheesecloth.

Place the tomatoes in a large pot along with the pickling spices, onions, celery, vinegar, cloves, and ginger.

Bring to a boil and cook for 1 hour.

Add the brown sugar and cook for 2 1/2 hours, stirring often, until the ketchup thickens.

Season to taste with salt.

Remove the bag of pickling spices.

Puree the ketchup in a food processor fitted with the metal blade.

Strain through a wire sieve to remove the seeds.

Return the strained puree to the pot and cook for 15 to 20 minutes.

Pour into a container and refrigerate.

makes about 4 cups