Homemade Tomato Ketchup

How to make Homemade Tomato Ketchup Recipe - This is a hot, Southern-style ketchup. While working with the hot chilies, wear rubber gloves and be careful not to touch your face or eyes.

Makes 4 (1/2-pint) jars

Ingredients:
4 pounds ripe, firm tomatoes
2 cups finely chopped onions
1-1/2 cups packed light-brown sugar
1-1/2 cups white vinegar
5 tablespoons mixed pickling spices
1 tablespoon finely chopped, fresh, red, hot chili
1-1/2 teaspoons salt

Method:
In a 6-quart, stainless-steel or enamelled pot, combine all ingredients. Bring to a boil over high heat. Stir until sugar dissolves. Reduce heat to low. Simmer 30 to 40 minutes or until mixture is thick enough to hold its shape in a spoon.

Stir often to prevent scorching. Turn mixture into a food processor fitted with the steel blade. Process until smooth. Cool and refrigerate. Ketchup keeps about 1 month. If desired, you may pour hot mixture into 4, hot, sterilized, 1/2-pint canning jars.

Cap with sterilized lids and rings. Place on a rack in a large canning kettle. Add boiling water until jars are covered with 2 inches of water. Simmer 15 minutes. Remove from water and cool on racks away from drafts. Label before storing.