Tangy Catsup

Directions

1. 1
   Organize and prepare ingredients, equipment, and work space.
2. 2
   Wash, stem, and cut tomatoes into quarters.
3. 3
   Peel and cut onions into quarters.
4. 4
   Fill blender container almost to top with the tomatoes and blend until smooth.
5. 5
   Set strainer over a large bowl and pour the blended tomatoes through it.
6. 6
   Repeat the blending and straining for the remaining tomatoes, adding the onion quarters to the last blender batch of tomatoes.
7. 7
   Measure 4 quarts of puree into a large preserving kettle.
8. 8
   Tie the spices in a cheesecloth bag and add it to the kettle, along with all the remaining ingredients.
9. 9
   Heat to boiling over high heat, STIRRING CONSTANTLY.
10. 10
    Then reduce the heat slightly and boil until thick, about 1 hour, stirring frequently.
11. 11
    Reduce the heat again and stir more often during the end of cooking time to prevent sticking.
12. 12
    Skim foam with a slotted spoon if necessary.
13. 13
    Ladle the hot catsup into hot jars to within 1/4 inch of tops.
14. 14
    Run a slim, non metal tool down along the inside of each jar to release any air bubbles.
15. 15
    Add additional catsup sauce, if necessary, to within 1/4-inch of tops of jars.
16. 16
    Wipe tops and threads of jars with a damp clean cloth.
17. 17
    Put on lids and screw bans as manufacturer directs.
18. 18
    Process in a boiling water bath for 10 minutes.
19. 19
    Follow the basic steps for boiling water bath canning.