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1
Organize and prepare ingredients, equipment, and work space.
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2
Wash, stem, and cut tomatoes into quarters.
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3
Peel and cut onions into quarters.
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4
Fill blender container almost to top with the tomatoes and blend until smooth.
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5
Set strainer over a large bowl and pour the blended tomatoes through it.
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6
Repeat the blending and straining for the remaining tomatoes, adding the onion quarters to the last blender batch of tomatoes.
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7
Measure 4 quarts of puree into a large preserving kettle.
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8
Tie the spices in a cheesecloth bag and add it to the kettle, along with all the remaining ingredients.
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9
Heat to boiling over high heat, STIRRING CONSTANTLY.
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10
Then reduce the heat slightly and boil until thick, about 1 hour, stirring frequently.
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11
Reduce the heat again and stir more often during the end of cooking time to prevent sticking.
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12
Skim foam with a slotted spoon if necessary.
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13
Ladle the hot catsup into hot jars to within 1/4 inch of tops.
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14
Run a slim, non metal tool down along the inside of each jar to release any air bubbles.
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15
Add additional catsup sauce, if necessary, to within 1/4-inch of tops of jars.
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16
Wipe tops and threads of jars with a damp clean cloth.
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17
Put on lids and screw bans as manufacturer directs.
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18
Process in a boiling water bath for 10 minutes.
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19
Follow the basic steps for boiling water bath canning.
