- 20 pounds tomatoes
- 4 large onions (1 ½ pounds)
- 10 cloves of garlic
- 2 cups sugar
- 3 cups vinegar
- 1 cup apple cider vinegar
- 3 Tablespoons salt
- 2 teaspoons cinnamon
- 2 teaspoons paprika
- 1 teaspoon celery seed
- 1 teaspoon allspice
- 1 teaspoon black pepper
- Chop the tomatoes and onions into chunks.
- Add the tomatoes, onions, and garlic to a slow cooker and cook for 12 hours over low heat.
- There will be puddles of liquid sitting around the vegetable chunks. Use a ladle to strain off the water. (You can discard the liquid or save it for flavoring other dishes.)
- Puree the tomatoes in a blender, foley mill, or immersion blender.
- Run the puree through a sieve to remove any solids.
- Add the puree and all of the remaining ingredients to a stock pot.
- Bring the mixture to a boil and then reduce the heat to a simmer, stirring occasionally, for 3 hours or until thick.
- Ladle the ketchup into half pint jars leaving ⅛” headspace.
- Remove the air bubbles.
- Wipe the rims and top with rings and lids.
- Process half pints (or pints) in a waterbath canner for 15 minutes.