My grandmother used to can her own ketchup. It was so good; sweet, spicy, and tangy. I found this recipe in the paper many years ago, and it tasted just like hers. Instead of using it for ketchup, I use it to barbeque chicken, pork, or beef. If you want to make ketchup, just boil down more until it is thick.

2 large cans (46 oz) tomato juice
2 cups chopped onions
1-1/2 quarts vinegar
3 cups sugar
1/2 scant cup salt
1 teaspoon pepper
2 teaspoons ground cloves
3 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ginger

Place all ingredients in a large kettle type pan. Mix thoroughly, and boil slowly for 3 hours, stirring occasionally. If it appears to be getting too thick, you can turn it down to a lower heat.

Put the sauce into sterilized pint jars while hot and fasten lids following manufacturers instructions.

This recipe makes about 6 pint jars.

It can easily be cut in half.

*Note: If you want to do it the hard way, it will take 8 quarts of tomatoes, which have to be cooked with the onions, then put through a sieve, before adding other ingredients.