Spicy Ketchup- 8 half pints
Ingredients:
4 quarts chopped tomatoes
2 cups chopped celery
2 cups chopped onions
1 1/2 cups chopped bell peppers (red or green)
1 teaspoon peppercorns
1 cup of brown sugar
2 cloves of garlic
1 tablespoon dry mustard
1 tablespoon paprika
1 tablespoon pickling salt
1/8 teaspoon cayenne
1 cup vinegar
2 tablespoons olive oil
Directions:
Heat olive oil in a large skillet over medium-high heat. Cook and stir vegetables in the hot oil until the onions are softened but not browned, about 10 minutes. Transfer the cooked tomatoes to a food mill placed over a bowl and puree in batches, separating the tomato pulp and juice from the tomato skins and seeds.
Return the tomato pulp and juice to the stockpot, add the vegetables, and cook, uncovered, over medium-high heat until sauce thickens and reduces by about half, about 1 to 1 1/2 hours. Stir occasionally to prevent scorching. Use an immersion blender to blend until smooth, if necessary.
Prepare jars, rings, and lids by heating them in boiling water for at least 5 minutes. When the sauce is ready, remove jars and lids and place on dry towel. Ladle the ketchup into jars, leaving 1/2-inch of space at the top of each jar. Wipe jar rims with a clean, damp cloth, place lids onto jars, and screw on rings.
Place filled jars in a hot water bath. Return water to a simmer, adding more water if needed to cover the jars by at least 1/2 inch. Bring water to a boil. Cook at a steady boil to process the jars until fully sealed, about 20 minutes. Turn off heat and let jars rest 5 minutes before removing and cooling on a clean, dry towel placed on kitchen counter or table. Check that the lids have sealed, and store in a cool, dark place for up to 1 year.
