1/4 cup canola oil
6 lb ripe tomatoes, cored and
1 cut in large wedges
12 oz red onion, cut in wedges
1/2 cup parsley leaves, loosely
3/4 cup celery, chopped
1/4 cup carrot, chopped
1 teaspoon mustard seed
1 cinnamon stick
1 teaspoon whole allspice
1 whole nutmeg
1 1/2 cup malt vinegar
3/4 cup packed brown sugar
1 tablespoon molasses
1 teaspoon salt
In a large heavy nonreactive pot, heat oil. Add tomatoes, onions, parsley, celery, and carrot. Bring to a simmer. Reduce heat. Simmer slowly, uncovered, for 45 minutes, stirring occasionally. Cool.
Press through a food mill or fine sieve, seperating as much thick puree as possible. Discard solids and return puree to a clean pot.
Tie mustard, cinnamon, allspice, and nutmeg in a cheesecloth bag. Crush spices with a meat mallet. Add to puree along with vinegar, brown sugar, molasses, and salt. Mix well.
Bring to a boil. Reduce heat. Boil gently 2 to 4 hours until mixture thickens and is reduced to 4 or 5 cups, stirring frequently. (Cooking tine will depend on juiciness of tomatoes/ Gradually reduce heat and stir more frequently as mixture becomes thicker to prevent sticking and excessive splattering.)
Remove spice bag. Ladle ketchup into 2 or 3 sterilized pint canning jars. Seal. Cool on rack to room temperature. Store in refrigerator up to 2 months.
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