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Here's the recipe that our esteemed moderated requested. Thought others might light it too. Never made this, but it's in a cookbook I have called "Summer in a Jar: Making Pickles, Jams & More" by Andrea Chesman. Please let me know how you like this recipe and what you'd do differently (if anything) so I can note it in my cookbook. (thanks!)

She notes, "It tastes just like quality store-bought catsup. The secret lies in using corn syrup for sweetener - a tip I learned from author Janet Chadwick."

Tomato Catsup

6 quarts chopped tomatoes

4 onions, chopped

3 cups cider vinegar

12 ounces tomato paste

1 cup light corn syrup

2 tsp Tabasco sauce

2 tsp fennel seeds

1 tsp whole allspice

1 tsp mustard seeds

1 tsp celery seeds

2 tsp salt

2 tsp black pepper

In a large heavy saucepan, combine tomatoes, onions and vinegar. Bring to a boil and continue boiling, covered, until the tomatoes are quite soft, 15-20 minutes.

Puree the tomatoes and onions in a blender or food processor. You will have to do this in several batches. Return to the saucepan and add the remaining ingredients. Simmer over a very low flame until the mixture is reduced by half and is quite thick. This will take 6-8 hours. Stir occasionally to prevent scorching.

Ladle the hot catsup into clean hot pint jars, leaving 1/2 inch head space. Seal. Process in a BWB or steam canner for 15 minutes. Adjust seals if necessary. Let cool for 12 hours. Store in a cool dry place.

Yield: 8 pints

Kim in so cal