Directions
- 1Add tomato paste, water, and both vinegars to a pot and mix until smooth.
- 2Stir in sugar, brown sugar, salt, and all spices (onion powder, garlic powder, ground mustard, ground pepper, celery salt, and cinnamon).
- 3Bring to a low simmer on the stove and cook for 15 minutes, stirring often.
- 4Ladle the hot ketchup into clean jars, leaving about 1/2 inch headspace.
- 5Wipe the rims of the jars with a wet cloth, then add lids (flats) and rings.
- 6Process the jars in a water bath for 15 minutes for pint size and smaller.
- 7Remove jars and let them cool on the counter for 12 to 24 hours.
- 8Once cooled, remove the rings and store the sealed jars in your pantry.
Ingredients
- 6 6oz cans tomato paste
- 1.5 cups water
- 0.5 cup apple cider vinegar
- 1 cup white vinegar
- 0.5 cup sugar
- 0.5 cup brown sugar
- 1 tbsp salt
- 1.5 tbsp onion powder
- 1.5 tbsp garlic powder
- 0.5 tsp ground mustard
- 0.5 tsp black pepper
- 0.5 pinch celery salt
- 0.5 tsp cinnamon
Equipment
potjarswet clothflatsringswater bath canner
Tips
- Leave about 1/2 inch headspace in jars for canning.
- Process pint size and smaller jars in a water bath for 15 minutes.
- Allow jars to cool for 12 to 24 hours before removing rings and storing.
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