Ketchup

Directions

1. 1
   Coarsely chop the tomatoes and place them in the kettle with the reserved juice.
2. 2
   Stud the onion with the cloves and tie it in a double layer of dampened cheesecloth along with the allspice, peppercorns, and rosemary.
3. 3
   Add the cheesecloth bag, celery heart, brown sugar, vinegar and a little salt to the tomatoes and bring to a boil, stirring from time to time, over high heat.
4. 4
   Reduce the heat to low and simmer, stirring frequently, for 1 1/2 to 2 hours, or until reduced by half.
5. 5
   Puree the ketchup in a food mill and taste for seasoning.
6. 6
   Return the ketchup to the kettle and bring to a boil.
7. 7
   Reduce the heat and simmer for 15 minutes.
8. 8
   Immediately pour the ketchup into sterilized jars and seal according to manufacturer's directions.