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1
Bring a large pot of water to a boil.
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2
Blanch the tomatoes by dropping them in the boiling water for 1 to 2 minutes.
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3
You will need to do them in batches.
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4
Transfer the tomatoes to a sink or tub filled with cold water.
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5
Peel the tomatoes, and chop them coarsely.
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6
If you can remove some of the seeds as you go, this will help.
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7
Layer the tomatoes in a large strainer - such as comes in a set for cooking spaghetti - with the salt.
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8
I try to use about 4 tablespoons, but a bit more is okay.
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9
Much of it will run out with the water.
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10
Let the tomatoes drain for several hours to overnight, in a cool spot.
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11
(Not in the fridge.)
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12
Don't forget to keep them a little raised from the bottom of whatever pot you strain them into, so they are not sitting in their own water.
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13
Ideally, do this the night before you plan to proceed.
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14
Meanwhile, deseed and mince the peppers.
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15
Peel and mince the shallots and garlic.
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16
Put them in the preserving kettle with 1 cup of the vinegar.
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17
Add the drained tomatoes when you have strained them for as long as you can stand.
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18
Bring to a boil and simmer for 30 minutes, until the vegetables are tender.
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19
Press the mixture through a fairly fine food mill.
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20
Discard any seeds and skins that will not go through.
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21
You will likely need to stop and clean the mill once or twice during the process.
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22
Return the pulp to the stove, and add the remaining vinegar, and the Sucanat.
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23
Grind the celery seed to a powder, and mix it into the ketchup with the two paprikas and the ginger.
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24
The peppercorns and allspice should be tied up in cheesecloth, or put in a very large tea-ball and added to the ketchup.
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25
Boil the ketchup, stirring frequently, until considerably reduced in volume and very thick.
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26
Expect this to take about 2 hours.
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27
About 45 minutes before you expect the ketchup to be thick enough to bottle, put the canning jars into a large canner with water to cover them by one inch at least, and bring to a boil.
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28
Boil the jars for 10 minutes.
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29
If your water is very hard, add a shot of vinegar to the water to prevent lime build-up on the jars.
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30
When the ketchup is thick, test it and adjust the salt and seasonings if necessary.
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31
Remove the black peppercorns and allspice, and discard them.
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32
Fill the jars with the ketchup to within 1 cm of the rims.
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33
Seal with lids and rims which have been boiled for 5 minutes.
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34
Return the jars of ketchup to the boiling water bath and boil for 10 minutes.
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35
Remove them from the canner, allow to cool, check the seals, label and store.
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36
Keep in the fridge once opened.
