Vinegar tips - Make a vinegar based tomato ketchup

Here is a recipe to make your own ketchup. This fresh tasting tomato ketchup which makes a nice gift or just a treat for your family. Cover the pot as it cooks with a wire mesh shield.

To make 16 floz/450ml

• Two 1 lb 12oz/800g cans tomatoes, sieved
• 2 bay leaves
• 1 level teaspoon celery seasoning
• 1 level teaspoon mustard seed
• 1 teaspoon whole allspice
• 1 stick cinnamon
• 1 teaspoon peppercorns
• 1 level teaspoons salt
• 8 floz/225ml white vinegar
• 7oz/200g sugar

In a large, deep saucepan over a moderate heat, simmer the tomatoes uncovered for 1 hour, stirring occasionally. Tie the bay leaves, celery seasoning and spices in a piece of muslin and add to the saucepan, then add the salt. Partially cover the saucepan with a lid and simmer for another 30 minutes.

Remove the spice bag and add the vinegar and sugar. Turn up the heat to moderate and cook the ketchup uncovered at a slow boil, stirring often, until very thick ? about 1 hour. At the end of the cooking time, you may have to stir constantly to prevent the mixture catching on the bottom of the saucepan.

Ladle the hot tomato ketchup into 2 hot, sterilized 8oz/225ml preserving jars, stopping 3 mm below the rim. Clean the jars and seal tightly while still hot? the ketchup will keep for 1 month if refrigerated.