Making and Canning Ketchup

I was pleasantly surprised how much the kids loved this and it's much healthier than the store bought version. It'll be a new pantry staple in our house. For the recipe below you can substitute ACV (apple cider vinegar) with white distilled vinegar and you can substitute honey for sugar. Homemade Ketchup 6 qts tomatoes quartered and blended 8 t. canning salt 4 1/2 t. onion powder 2 1/2 t. garlic powder 1 t. black pepper 1 t. cayenne pepper 1/2 t. ancho chile powder 1/2 t. chipotle chile powder 1/2 t. celery salt 1/2 t. mustard powder 4 whole cloves 2 c. local raw honey 3 cups Apple cider vinegar makes about 8 pints Quarter whole tomatoes (paste tomatoes are preferred) Blend in blender or with immersion blender Add seasonings and stir well Slow cook on high uncovered until mixture is reduced in half (3-4qts) Stir as needed and blend for a smoother consistency Taste test and add additional seasoning as preferred. Sterilize pint jars, and hot pack. Leave 1/2 inch headspace and water bath for 15 minutes