Canned Ketchup Recipe (Heinz Copycat)

Instructions:

1. 1

   Trim, quarter, and place tomatoes into a large stockpot. Bring to a boil stirring occasionally.

   
2. 2

   When tomatoes have softened, either blend with a hand blender or run through a food mill. If using a food mill the skins and seeds can be discarded. Reserve 1 cup of tomato juice (for thickening later.) Simmer down to about a third or half of the the liquid* (2-3 hours.)

   
3. 3

   Add the vinegar, tomato paste, sugar, and spices; bring to a simmer.

   
4. 4

   Meanwhile, place 1/3 cup heaping of Thermflo into a bowl. Slowly whisk in the reserved tomato juice and whisk into the simmering tomato ketchup.

   
5. 5

   Pour ketchup into jars and place lids and bands on. (Shut finger-tight.) Place jars in a large stockpot. Pour hot tap water over the jars, covering at least 1-2 inches over the top, and boil for 10 minutes, covered, from the time the water boils.

   
6. 6

   Remove jars with a jar lifter and screw each jar tightly shut using a kitchen towel. Check if the lids are sealed AFTER 24 hours (they need to seal on their own first.)