6 ounce can tomato paste
8 ounce can tomato sauce
1/4 cup plus 3 tablespoons pure apple cider vinegar
1/4 cup water, or enough to get the right consistency
2 Tablespoons Local Honey
1/2 teaspoon sea salt
1/2 teaspoon onion powder
1/4 teaspoon allspice
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon
1/2 teaspoon garlic powder
Mix all of the ingredients well. Cover and simmer for 1 hour. Cool then chill before serving. Keep refrigerated. Makes 2 cups or about 32 tablespoons
I make a big batch of this, heat it through, place in hot sterilized 8-16 oz jars and pressure can them for 25 minutes. When the canner is cooled down remove and set on counter overnight. Test seals.
This recipe has less than half the amount of sugar as store bought ketchup and cost about a fourth as much as store bought ketchup.
Adapted from several recipes I found on the internet
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