10 lbs tomatoes (after trimming and cutting into chunks) *this filled my 8 quart pot to 1 1/2 inches below the rim*
2 onions; chopped
2 cloves garlic; chopped
1 cup brown sugar
2 1/2 cups apple cider vinegar
2 Tablespoons natural sea salt (no iodine or anti-caking agents)
1/2 teaspoon fresh ground black pepper
In a large stock pot bring the chopped tomatoes, onions and garlic to a boil and cook for 30 minutes stirring occasionally. Turn off heat and puree with a stainless steel immersion blender or allow to cool and puree in batches in a countertop blender/food processor. (NOTE: I strained with out pureeing a a second batch and it worked fine) Strain the pureed tomatoes through a sieve into a large bowl reserving all the liquid and returning to the cook pot. Let the pulp drip, reserving all the liquid, and cool.
Using a food mill process the pulp discarding the dry seeds and skin. If you don’t have a food mill use the back of a wooden spoon to press the puree through a sieve to separate the skins and seeds. Combine the now strained tomato puree and reserved liquid in a large cook pot, add the remaining ingredients, bring to a boil, cook at a slow boil (reduce heat if necessary) stirring occasionally for several hours to reduce the mixture to a ketchup consistency. Depending on your tomato variety and desired consistency this means reducing by half or even 2/3s. Be patient. You don’t need to watch the pot the whole time. Frequent check-ins while working on something else is perfectly fine.
This recipe yielded 8 half-pint jars for me but again, this can vary with tomato variety and final consistency. Prepare jars (more than you think as you can always use them another time but if you don’t have them when you need them that’s worse). Place jars in a canning pot, cover with water, add 2 Tablespoons of white vinegar (optional, it keeps the jars “clear” if you have hard water), bring to a boil, reduce heat and simmer 10 minutes to sterilize. Turn off heat and leave jars in the hot water till ready to use.
Bring a medium pot to a simmer, remove from heat, place lids in hot water and cover till ready to use.
Fill each jar to 1/2 inch from the rim. Wipe rims with a clean damp piece of paper towel. Put warm lids in place and secure with the rims. Place finger tightened jars into the canning pot with the still hot water, bring to a boil, reduce heat to simmer for 10 minutes and allow to cool in the hot water bath. Remove jars from hot water bath. Be sure that the jars have sealed, there should be no play when pushing on the lid. Ready to enjoy or store.