Tangy Tomato Ketchup
(Adapted from The Boston Cooking-School Cook Book)
For thicker ketchup, allow several hours for simmering.
16 cups ripe tomatoes
1 cup white sugar
4 cups white or apple cider vinegar
1 medium onion, chopped
2 tablespoons pickling salt
1 tablespoon cinnamon
3 cloves garlic
1/2 teaspoon celery seed
1 jalapeno pepper, seeded and chopped (or use 1/2 teaspoon cayenne pepper)
1/2 tablespoon allspice
Chop tomatoes, peeled or unpeeled, and add to a heavy-bottomed saucepan. Add all other ingredients and bring to a boil over medium heat, stirring regularly. The ketchup will be watery at first, but will gradually reduce and thicken with 1 to 2 hours of cooking time. When it has reached the desired thickness, remove the saucepan from the heat and puree using a hand-held immersion blender. Store in refrigerator for up to a month.
Yield varies between 3 to 5 500ml jars, depending on cooking time.