Ketchup From A Vermont Kitchen Recipe

Ingredients For Ketchup From A Vermont Kitchen Recipe

• 28 ounce 1can pureed tomatoes
• 1 Medium onion, diced
• 2 Cloves Garlic
• 0.5 cup Cider vinegar
• 0.25 cup Light brown sugar
• 1 tablespoon Dry Mustard
• 0.25 teaspoon Ground allspice
• 0.25 teaspoon Cinnamon
• 0.25 teaspoon Ground nutmeg
• 0.5 teaspoon Celery Seed
• 0.25 teaspoon Red pepper flakes
• 0.25 teaspoon Ground black pepper