Here's the recipe that our esteemed moderated requested. Thought others might light it too. Never made this, but it's in a cookbook I have called "Summer in a Jar: Making Pickles, Jams & More" by Andrea Chesman. Please let me know how you like this recipe and what you'd do differently (if anything) so I can note it in my cookbook. (thanks!)
She notes, "It tastes just like quality store-bought catsup. The secret lies in using corn syrup for sweetener - a tip I learned from author Janet Chadwick."
Tomato Catsup
6 quarts chopped tomatoes
4 onions, chopped
3 cups cider vinegar
12 ounces tomato paste
1 cup light corn syrup
2 tsp Tabasco sauce
2 tsp fennel seeds
1 tsp whole allspice
1 tsp mustard seeds
1 tsp celery seeds
2 tsp salt
2 tsp black pepper
In a large heavy saucepan, combine tomatoes, onions and vinegar. Bring to a boil and continue boiling, covered, until the tomatoes are quite soft, 15-20 minutes.
Puree the tomatoes and onions in a blender or food processor. You will have to do this in several batches. Return to the saucepan and add the remaining ingredients. Simmer over a very low flame until the mixture is reduced by half and is quite thick. This will take 6-8 hours. Stir occasionally to prevent scorching.
Ladle the hot catsup into clean hot pint jars, leaving 1/2 inch head space. Seal. Process in a BWB or steam canner for 15 minutes. Adjust seals if necessary. Let cool for 12 hours. Store in a cool dry place.
Yield: 8 pints
Kim in so cal