Homemade Ketchup
Recipe type: Condiment
To Cook:
  1. In a large 6-8 quart pot, heat oil over medium heat. Add the onion and garlic. Saute until the onion is translucent and tender, about 5-7 minutes.
  2. Add all other remaining ingredients and cook, stirring occasionally, for about thirty minutes.
  3. Puree the mixture with an immersion blender (or in a blender in batches) and pass through a fine mesh sieve.
  4. In a clean pot, bring puree to a boil then simmer until thick. (This can take over two hours.)
To Can:
  1. Prepare a water bath canner. Wash and sanitize jars.
  2. Ladle the hot ketchup into jars leaving a ¼ inch of headspace. Wipe the rims before placing a lid and ring on each jar. The ring should be just finger-tight.
  3. Place jars in the boiling water bath with at least 1 inch of water over the jars. Boil for 20 minutes to process.
  4. Remove jars and place on a cooling rack or folded towel to cool and do not disturb for 12 hours. After 1 hour make sure that all lids have sealed. If it did not seal, refrigerate and use immediately. Label sealed jars and store.
Recipe by Scratch Mommy at https://scratchmommy.com/homemade-ketchup-recipe/