Homemade Spicy Ketchup
3 Tbsp celery seeds
4 tsp whole cloves
2 cinnamon sticks, broken into pieces
1-1/2 tsp whole allspice
2 Tbsp Crushed Red Pepper flakes
2 Tbsp Black Peppercorns
1 Tbsp Ground White pepper
3 cups cider vinegar
24 lb tomatoes, quartered
3 cups chopped onions (about 4 medium)
4 cloves garlic chopped
1 tsp cayenne pepper
1-1/2 cups granulated sugar
1/4 cup Ball® Salt for Pickling & Preserving
7 Ball® (16 oz) pint glass preserving jars with lids and bands
Simmer celery seeds, cloves, cinnamon sticks, peppercorns, allspice, and half of the crushed red pepper with vinegar in a saucepot. I simmer mine for 30 minutes with the lid on. Remove from heat and let cool.
Once cooled, line a fine sieve with cheesecloth. Strain spice and vinegar mix into a container and set aside.
In a large stockpot add tomatoes, garlic, onions and remainder of black pepper. Bring to a boil over high heat, stirring frequently. Reduce heat and boil gently for 20 minutes. Add infused vinegar and boil gently until vegetables are soft.
I transfer my mixture to a crock pot at this point. I leave it overnight on low with the lid slightly ajar.
When mixture is thick in crockpot,transfer to a sieve placed over a glass or stainless steel bowl and press with the back of a spoon to extract all the liquid. I use my Oxo food mill for this process, I find it a lot easier.
Add liquid back to crockpot. Add sugar and salt. Keep the lid ajar on the crockpot and reduce down until nice and thick.
Prepare the boiling water canner. Heat jars in simmering water until ready for use.
Transfer hot ketchup into hot jars leaving 1/2 inch headspace. Remove air bubbles using a chopstick. Wipe rims with a damp towel.
Apply band until fit is fingertip tight.
Process jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours.