Prepare the Tomatoes
Select 18 lb. of Roma tomatoes or 25 lb. of another variety. Roma tomatoes are a good choice because they have lower water content.
Remove the skin of the tomatoes. Boil water in a stockpot.Make Ketchup Step 2Bullet1.jpg Add a few tomatoes at a time and cook for about a minute.Make Ketchup Step 2Bullet2.jpg Dip the tomatoes into a bowl of ice water.Make Ketchup Step 2Bullet3.jpg Slide the skins off.Make Ketchup Step 2Bullet4.jpg
Cut the tomatoes in half and squeeze to remove the juice and seeds.
Scoop out any remaining seeds with your fingers.
Set the tomatoes in a strainer to drain any remaining juice. The more liquid you can remove from the tomatoes the faster the ketchup will reach the desired consistency.
Cook the Tomatoes
Simmer the tomatoes in an uncovered stockpot with the onion, garlic, sugar, salt, cayenne pepper and black pepper. It should take about 30 minutes for them to get mushy.
Wrap the celery seed in a 12-inch square piece of cheesecloth and tie it with a twist tie.
Measure 3 cups of apple cider vinegar into a saucepan and set the cheesecloth into it. Simmer uncovered for 30 minutes.
Pour the cooked tomatoes through a food mill and discard the skin and seeds.
Discard the cheesecloth bag with the celery seed.
Pour the vinegar into the tomato mixture.
Thicken the ketchup in a saucepan over medium heat, stirring regularly. If you cook it in a slow cooker set on low heat, it will take about 12 hours with the lid off.
Can the Ketchup
Pour the homemade ketchup into sanitized canning jars and put the lids and rings on.
Place the jars in a stovetop pressure canner and cover with at least an inch of water. If you don't have a pressure canner, you can use a regular canner.
Heat for about 30 minutes at low pressure and then remove the jars with a tongs.
Wait for the jars to cool and check that each lid is properly sealed. Push down on the center of the lid and if it doesn't move or make a sound, it's properly sealed.
Store or chill the jars of ketchup.
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