Tomato Ketchup

Photo by Anagoria

You know it's really hard to find a good ketchup anymore. Even those that are on the store shelves pale in comparison to the real deal. Usually they are so acidic that they are inedible, or they just taste "off". If you are like me and want good flavored food that doesn't have all the acid and weird ingredients try this. This recipe over 150 years old!

1 gallon Tomatoes, ripe skinned
2 pints Vinegar - the more natural the better.
4 tablespoons Salt
1 tsp Fresh Ground Black Pepper
3 tsp Mustard Powder / Flour (you can use 1-2 teaspoons of mustard seeds soaked overnight in water)
1/2 tsp Allspice
1/2 tsp Cinnamon (make sure that it's real cinnamon)
1 c. Sugar

Mix everything and boil until it's the thickness you desire. Bottle and seal or cork tight.