Canning - Ketchup and Beans

I am so thankful to have a day to catch up on cleaning and also a few days 'here and there' to get some canning done. I feel like a real 'keeper at home'.

The other day I canned 21qts of lentils. The day after that I canned 49 more quarts of black beans, lentils, garbanzo beans and potatoes. Today I am cleaning :) :) and canning ketchup. Here are some photos; not all the beans are pictured - 3 did not seal so they are in our fridge and we used three last evening. And in case you were wondering, I used Tattler lids on all of these. Here is a link to a post I did on Tattlers if you are interested. Have a great day!

I had to edit this to include a picture of the finished ketchup and my recipe if anyone is interested ...

Ketchup - yields 9 pints plus a little extra for lunch :)
12 - 6oz cans of tomato paste (or use your homemade stuff if you have it)
1 1/4c vinegar (acv or white; I used a mixture of both in this particular batch)
1 1/4c sweetener (I used 3/4c honey and 1/2c rapadura)
1 1/2t garlic powder/granules
1T onion powder/granules
1 1/2t allspice
3T salt
2t dry mustard
1 1/2t celery salt
6c water

I like to put the paste in the pan first, stir it up good, add the spices, sweetener and vinegar, stir it up good again, and then gradually add in the water. This seems to help smooth out the lumps a little easier.

Simmer and adjust seasonings to suit your own tastes. Fill jars and top with lid and band as per normal canning directions. Process in a boiling water bath for 15 minutes. Set on towel or cooling rack till completely cool. Remove bands, clean jars, check seals, store.