Diane WatkinsThis homemade tomato ketchup is far superior to the store bought stuff. Plus you control the ingredients and no high fructose corn syrup!
12 tomatoes, quartered
2 onions, chopped fine
3 green peppers, chopped fine
1 1/2 teaspoons salt
1 1/2 cups light brown sugar
1 1/2 cups white vinegar
1 ounce whole pickling spices wrapped in a cheesecloth square
Hot, sterile pint jars
Combine all ingredients and cook slowly about 4 hours, stirring occasionally. Keep heat low to prevent burning and spattering. Remove the spices. The tomatoes should have fallen apart, but you can help them along using a “boat motor” blender. Pour into hot sterile jars and seal finger tight. Process for 10 minutes in a boiling water bath.