CopyCat Ketchup

Let's Cook

1. Step 1.

   In a large sauce pot, combine the tomato puree, vinegar, and sugar. Stir with a wooden spoon or spatula until the sugar is fully dissolved and the mixture is uniform.

2. Step 2.

   Tie the whole spices in a cheesecloth bag: place the spices in the center of a double layer of cheesecloth, gather the corners, and secure tightly with kitchen twine. Add the spice bag to the tomato mixture in the pot.

3. Step 3.

   Add the remaining ingredients to the pot and stir to incorporate. Place the pot over medium heat and bring the mixture to a gentle simmer. Reduce the heat to low and cook slowly, uncovered, until the mixture reaches your desired thickness, about 45 to 60 minutes. Stir frequently, especially as the mixture thickens, to prevent sticking or scorching on the bottom. The sauce is ready when it coats the back of a spoon without dripping and a spoon drawn through the pot leaves a clear trail.

4. Step 4.

   Once the sauce has thickened, carefully remove the spice bag with tongs, pressing it against the side of the pot to extract as much liquid as possible, then discard the bag.

5. Step 5.

   While the sauce simmers, prepare your canning equipment: wash jars, lids, and bands in hot soapy water, rinse well, and keep the jars hot in a pot of simmering water until ready to fill. Also, fill a boiling water bath canner with enough water to cover the jars by at least 1 inch and bring it to a boil.

6. Step 6.

   Ladle the hot sauce into the hot jars, leaving 1/4 inch headspace. Use a bubble remover or a thin spatula to remove air bubbles, then wipe the jar rims with a clean, damp cloth. Place the lids on the jars and screw on the bands until fingertip-tight.

7. Step 7.

   Using jar tongs, lower the filled jars into the boiling water bath canner, ensuring they are completely covered by water. Cover the canner and process for 15 minutes, adjusting for altitude if necessary. After processing, turn off the heat, remove the canner lid, and let the jars sit in the hot water for 5 minutes before lifting them out.

8. Step 8.

   Transfer the jars to a towel-lined surface, spacing them a few inches apart, and let them cool undisturbed for 12 to 24 hours. Check that the lids have sealed (they should be concave and not flex when pressed). Label and store in a cool, dark place. This recipe yields about 2 pints.