Instructions: Combine all ingredients in a large saucepan. Bring to a boil, then reduce heat to moderately-low. Simmer, partially covered, for an hour. Stir often and be sure ketchup doesnt scorch. Adjust seasonings and add more sugar or vinegar if you wish. Continue to simmer if not thickened.

Pour ketchup into three sterilized half-pint jars, leaving 1/2-inch headspace. Cover jars loosely with new, two-piece lids. Let jars stand until ketchup cools and lids are slightly indented in center. Screw jars tightly closed and store in refrigerator. Ketchup will keep well for up to 6 months.

This recipe yields 3 half-pints.

Yield: 3 half-pints

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