5. Continue cooking and tasting until tomato is of ketchup consistency. This may take an additional 3-4 hours. 6. Ladle hot ketchup into sterile jars with one half teaspoon lemon juice per pint.

It's the sauce we put on our hamburgers, our hot dogs ... Andrew Smith's book, "Pure Ketchup," contains 50 different historical ketchup recipes including Eliza Smith's 1727 recipe which was ...

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Ring in the New Year with party food and drinks ...