Recipe: Tomato Ketchup (canning recipe)

Here is one recipe, I have another one, but I have not looked at it yet.
You can also safely use the same amount of bottled,not fresh, lemon juice in recipes. It will give a different flavor.

This recipe has cider vinegar. No Clear jell, or thickening agent of any kind is safe to use in canning tomato products.

TOMATO KETCHUP

24 lbs ripe tomatoes
3 cups chopped onions
3/4 teaspoon ground red pepper (cayenne)
3 cups cider vinegar (5%)
4 tsp whole cloves
3 sticks cinnamon, crushed
1 1/2 tsp whole allspice
3 tbsp celery seeds
1 1/2 cups sugar
1/4 cup salt

YIELD: 6 to 7 pints

PROCEDURE: Wash tomatoes. Dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water.

Slip off skins and remove cores. Quarter tomatoes into 4-gallon stock pot or a large kettle. Add onions and red pepper. Bring to boil and simmer 20 minutes, uncovered.

Combine spices in a spice bag and add to vinegar in a 2- quart saucepan. Bring to boil. Cover, turn off heat and hold tomato mixture 20 minutes. Then, remove spice bag and combine vinegar and tomato mixture. Boil about 30 minutes. Put boiled mixture through a food mill or sieve. Return to pot. Add sugar and salt, boil gently, and stir frequently until volume is reduced by one-half or until mixture rounds up on spoon without separation.

Fill pint jars, leaving 1/8-inch headspace. Adjust lids and process.

Recommended process time for KETCHUP in a boiling-water canner 15 minutes.