BEST CATSUP RECIPES

Steps:

• Core and quarter tomatoes; drain. In an 8- or 10-quart kettle combine tomatoes, onion, and red pepper. Bring to boiling; cook 15 minutes, stirring often. Press through food mill or sieve. Discard seeds and skins. Return to kettle; add sugar. Bring to boiling; reduce heat. Simmer 1-1/2 to 2 hours or until reduced by half*, stirring occasionally.
• In a saucepan bring vinegar, cinnamon, cloves, and celery seed to boiling. Remove from heat.
• Strain vinegar mixture into tomato mixture; discard spices. Add 1 tablespoon salt. Simmer for 30 minutes or to desired consistency, stirring often.
• Ladle hot catsup into hot, clean half-pint jars, leaving a 1/8-inch headspace. Wipe jar rims and adjust lids. Process in a boiling-water canner for 15 minutes (start timing when water returns to boil).

Steps:

• Pour ground tomatoes into slow cooker. Swirl 1/4 cup water in each emptied can and pour into slow cooker. Add sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black pepper, cayenne pepper, and whole clove; whisk to combine.
• Cook on high, uncovered, until mixture is reduced by half and very thick, 10 to 12 hours. Stir every hour or so.
• Smooth the texture of the ketchup using an immersion blender, about 20 seconds.
• Ladle the ketchup into a fine strainer and press mixture with the back of a ladle to strain out any skins and seeds.
• Transfer the strained ketchup to a bowl. Cool completely before tasting to adjust salt, black pepper, or cayenne pepper.