Catsup

Yesterday I made and canned fresh tomato catsup. The first pictures shows the Kitchen aid machine being used to puree the tomatoes. The next step is cooking a red bell pepper and some onions, then grinding them as shown in the second picture. These vegetables are added to the tomatoes with spices and cooked until reduced by half, about 2 hours. To this mixture is added cider vinegar. The recipe made the equivalent of 8 half-pints, as shown in the third picture. The fourth picture is the harvest from the last two days.