Yield: 3 cups
Ingredients
• 2 (28 ounce) cans peeled ground tomatoes
• ½ cup water, divided
• ⅔ cup white sugar
• ¾ cup distilled white vinegar
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• 1 ¾ teaspoons salt
• ⅛ teaspoon celery salt
• ⅛ teaspoon mustard powder
• ¼ teaspoon finely ground black pepper
• 1 whole clove
• Cinnamon stick
Directions
• Step 1
Pour ground tomatoes into slow cooker. Swirl 1/4 cup water in each emptied can and pour into slow cooker.(since I use milled tomatoes, I don’t add more water) Add sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black pepper, cayenne pepper, and whole clove; whisk to combine.
• Step 2
Cook on high, uncovered, until mixture is reduced by half and very thick, 10 to 12 hours. Stir every hour or so.
• Step 3
Smooth the texture of the ketchup using an immersion blender, about 20 seconds.
• Step 4
Ladle the ketchup into a fine strainer and press mixture with the back of a ladle to strain out any skins and seeds.
• Step 5
Transfer the strained ketchup to a bowl. Cool completely before tasting to adjust salt, black pepper, or cayenne pepper.
Then can, in 250 mL bottles.