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1
Place tomatoes, onions, bell pepper and garlic in a large pot.
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2
Bring to a boil over high heat.
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3
Reduce heat to medium-low and simmer, stirring occasionally, until vegetables are very soft (about 30 minutes).
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4
Puree in blender until smooth and pass through fine strainer into a large bowl.
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5
Or my preference is to place vegetables in food mill and grind through finest blade.
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6
Return puree to the cleaned pot.
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7
Place peppercorns, mustard seeds, allspice berries, cloves, celery seeds, ginger, cinnamon stick and bay leaves on the piece of cheesecloth and tie out up into a spice bag.
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8
You can use string or thread to tie it tight.
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9
Place into the puree in the pot.
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10
Add the brown sugar, paprika, vinegar, salt and cayenne.
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11
Simmer it all slowly.
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12
Stirring it frequently until the ketchup is very thick.
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13
This can take from 1 1/2 to 4 hours.
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14
Remove the spice bag.
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15
If you want to can the ketchup for a long shelf-life (mine have lasted a little over a year), sterilize canning jars.
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16
Fill with hot ketchup, leaving 1/4 inch headroom.
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17
Seal and process in a boiling-water bath for 12 minutes.
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18
Remove and cool.
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19
Otherwise, pour into clean jars and refrigerate, will last less than a month.
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20
I would like to give Joanne Weir credit for this awesome recipe.
