Serves: 5
Total Calories: 176
Yield: 8-10 pints

1/2 bushel ripe tomatoes
1 medium onion, diced
2 cloves garlic, peeled
1 teaspoon red pepper
3 cups cider vinegar
3 tablespoons salt
1 cup dark brown sugar
1 teaspoon allspice
1 tablespoon ground cloves
1 tablespoon cinnamon
4 tablespoons dry mustard
2 tablespoons Worcestershire sauce
1 teaspoon black pepper

Remove bad parts from the tomatoes. Wash and quarter them and add them to a very large stock pot, along with the onion, garlic, and cayenne pepper. Crush that mixture a bit to provide some liquid. Bring to a slow simmer for 30 minutes. Let cool.

Run the contents of the stock pot in batches through a food mill. The old-fashioned kind of food mill with a fixed fine disk works best. (If you don't have access to a food mill, you will need to peel and seed your tomatoes before you start. Then, instead of running through a food mill, process in batches in your blender.)

Return the milled mixture to the stock pot and simmer very slowly (to keep the tomatoes from burning), until the volume is reduced by about one-half. It should have the consistency of thick tomato sauce. This step may take six to twelve hours, maybe more, depending on the tomato variety. Let cool.

Run the contents of the stock pot in batches through a blender.

Return the mixture to the stock pot and bring to a simmer until the mixture is the consistency of commercial catsup. This step may take six hours or more.

Add the remaining ingredients, bring to a simmer, and reduce to the desired consistency.

Prepare a canner with jars and lids sufficient for about 8 - 10 pints of catsup: Fill canner with water to at least 1 inch above tops of jars, and add a little vinegar. Bring to boil for 15 minutes. Place lids, funnel, tongs, and ladle in saucepan with water, bring to a low simmer.

Use the tongs to remove the jars and lids one at a time from the canner, pouring the jar water back into the canner. Fill each hot jar with ketchup, leaving 1/2-inch of head space. Wipe the rims of the jars, affix the lid, screw the band on finger tight, and return to the canner.

Replace the lid on the canner and process in boiling water bath for 15 minutes, adjusting for altitude. Remove jars from canner, listen for a ping as the ketchup cools and the lid pops into place.

Test the seal by pressing down on the lid; it should not give. Let the jars rest until cool. Store in a dark place.

Nutritional Facts:

Serves: 5
Total Calories: 176
Calories from Fat: 0

More Recipes from the Camp Chef Cookbook Cookbook:
Canned Diced Tomatoes
Dill Pickles, Hamburger Slices
Dilly Beans
Easy Fiery Roasted Salsa
Easy Strawberry Jam
Garden Fresh Salsa
Grape Jelly
Harvest Marinara
Jalapeno Jelly
Old Fashioned Applesauce
Old Fashioned Ketchup
Classic Savory Tomato Juice
Peach Salsa
Plum Syrup
Salsa Verde