Tomato Ketchup

4 qts ply or a meaty tomato, peeled, cored and chopped
1 ½ cup onion, chopped
½ cup sweet red pepper, chopped
¼ cup celery, chopped
2 cloves garlic, minced
1 ½ cup cider vinegar - garlic or mixed spiced
½ cup dark brown sugar
¼ cup sugar
2 teas non-iodized salt (canning or pickling)
2 teas EACH mustard seed, allspice – whole, peppercorns – whole, coriander – whole
1 teas cloves – whole
½ teas cardamom seeds – whole
½ t dried hot pepper flakes
1 three inch stick cinnamon
1 bay leaf

Place all spices in a bag and tie shut tightly. Put tomatoes in a heavy bottomed pot. Add spices. Bring to a boil, reduce heat to a simmer for about 45 minutes or until reduced by half. Run through a food mill.

Place in clean, sterilized jars leaving ¼ inch headspace. Run a knife through the middle and around the edges to remove air bubbles. Wipe rims clean, add seals and rings. Process in a hot water bath: quarts 45 minutes, pints 35 minutes.