rustic and rainbow KETCHUP

Directions

1. . First and foremost, prepare to later sterilize clean jars right before the pouring of very hot ketchup. Wash and strain all the vegetables. Set aside.
2. . Quarter the tomatoes and place them into a food processor. Pulse them a few times until small chunks are realized. Afterwards, transfer them into a colander over a deep bowl to let them shed their excess water for about 45 minutes.
3. . LATER: right before the time is up, process the rest of the vegetables into very small chunks.
4. . In a large pot, pour the strained tomatoes and the rest of the vegetables. Stir in the salt and bring this mix to a boil on MEDIUM-HIGH heat (takes about 10 minutes). Stir the mix once and a while. Afterwards, reduce the heat to MEDIUM heat and cook uncovered for 25 minutes. Stir once and a while.
5. . Next, add the sugars, vinegars and cinnamon sticks. Reduce the heat to MEDIUM-LOW and continue cooking uncovered for another 35 minutes. Stir once and a while. Lastly, towards the end, discard the cinnamon sticks and add the garlic powder.
6. . Meanwhile, about 10 minutes before the ketchup is finished cooking, start the process of sterilizing the jars.
7. ASSEMBLY: Prepare your very clean, hot, sterilized glass jars and ladle the hot mix into them. With a sterilized knife, take out the air bubbles around the jars’ interior. Position the hot seals and lightly tighten the caps. Let them rest a full 24 hours without moving them.
8. . Once opened, it should be refrigerated and used within a few weeks time. This ketchup can store easily in a cool pantry for at least 6 months if not more. Freezing the jars can also lengthen their storage time.
9. . Flavourful wishes from Claudia's kitchen....FOODESSA.com