Homemade Ketchup

Tried of HFCS or GMO beet sugar in your store bought ketchup?  Try making your own:

SOFTWARE:
2 x 46 oz cans of tomato juice
2 x 23 oz cans crushed tomatoes
2T Dried Mustard powder
4 finely chopped cloves of garlic
1T ground cloves
2T ground cinnamon
3T ground pepper
2 large white onions, roughly chopped
1 qt Apple Cider Vinegar (get the basic stuff, the raw unfiltered will be lost here)
1-4T your favorite hot sauce (optional)

HARDWARD:
8qt stock pot
Long wooden spoon
Stick blender
Canning equipment (Clean mason jars, fresh lids, can lifter, large canning pot with rack or towel lining the bottom)

APPLICATION:
-Add all ingredients to a stock pot and bring to a boil

-Reduce hear to medium-low and keep at a low boil, stirring frequently.

-Reduce liquid by half to 2/3's

-Puree using a stick blender

-Add to prepped, sterile mason jars and process in a water bath for 20 minutes.

-Remove jars from bath and let cool on counter over night.

-Move to your pantry and use as desired.

NOTES: You can substitute fresh tomatoes for the canned, but you will need about a gallon of skinless, seeded tomato pulp and juice.